Black Bean Soup
Serves 6
Hearty, healthy, and naturally vegan, this is a recipe to be enjoyed by all.
Ingredients
- 2 cups dry black beans
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion (chopped (about 1 cup))
- 4 cloves garlic (minced)
- 1 cube vegetable bouillon
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 cup red wine vinegar
- 1 teaspoon ground cumin
Optional Ingredients
- Guacamole
- Chopped cilantro
Directions
- Place black beans in a large stockpot. Cover with 4 inches water and soak overnight.
- Drain beans and set aside. Rinse and dry pot.
- Return stockpot to stovetop over medium heat. Add oil. Once oil is hot, add onion and sauté until soft, about 3 minutes. Stir in garlic. Add drained black beans, 8 cups water, vegetable bouillon, thyme, and bay leaf. Bring to boil.
- Reduce heat and simmer one hour or until beans are soft.
- Remove half the beans and puree with a food mill or in a food processor. Return pureed beans to stockpot. Simmer 2 minutes. Stir in vinegar and cumin.
- Ladle into serving bowls. Top with guacamole and chopped cilantro, if desired.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 260
- Fat: 3.5 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 290.0 mg
- Carbohydrates: 44.0 g
- Fiber: 11.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 15.0 g