black bean soup
we love this simple and easy black bean soup! it can be perfectly paired with quesadillas or topped with chips, served alongside enchiladas, anything you want!
1 Tablespoon unrefined cold-pressed extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
¼ teaspoon chipotle powder
¼ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
3 cups cooked black beans or 2 15-ounce cans, drained and rinsed
1¼ cup vegetable or chicken stock or water
1 Tablespoon freshly squeezed lemon juice
Optional toppings: Sour cream, cilantro, avocado, tortilla chips.
Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring regularly until tender and translucent, about 5 minutes. Add the garlic and continue to sauté for 1 minute.
Add all of the spices, salt, beans and stock. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Scoop 1 cup of the soup from the pot and place in the blender or food processor. Blend until smooth, then add back to the soup pot and combine well. Stir in lemon juice. Add a little more stock or water if soup is too thick.
Serve in bowls topped with a dollop of sour cream, if desired.