Smoky Black Bean Soup

By Dolphl1970

Ingredients

• 1/2 teaspoon olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 2 cups water
• 2 (16 ounce) cans black beans (1 pound dried beans, soaked overnight)
• 1/2 cup brown rice
• 1/2 cup corn kernels
• 1 green pepper, chopped
• 1 fresh chilli pepper or other hot pepper, minced or 1/8 teaspoon cayenne pepper
• 1 celery stalk, chopped
• 1 carrot, chopped
• 4 cloves garlic, chopped
• 3 tablespoons red or white wine vinegar
• 1 tablespoon chilli powder
• 1 teaspoon cumin powder
• pinch oregano
• 1/2 teaspoon black pepper
• 1-2 teaspoons liquid smoke, to taste (use sparingly)
• sea salt, to taste
• 3 tablespoons lime juice
• vegan sour cream, to garnish
• avocado, chopped, to garnish
• tortilla chips, to garnish

Preparation

Step 1

1. In a large pot, warm olive oil. Add onions and fry for a few minutes until almost translucent. Add vegetable broth and water. Add beans. If using dried beans, wait until the beans are soft before adding in the vinegar.

2. Add rest of ingredients, except for the lime juice. Simmer on low for approximately 1 1/2 hours, stirring every 10-15 minutes. Remove from heat. Add lime juice.

3. Remove about 1/2 the soup and puree in food processor or blender, and return to pot. This will make a creamy consistency. Garnish with a dollop of vegan sour cream, avocado, tortilla chips, if desired.

Source of recipe: Modified some non-vegan soups that required the addition of meat for a smoky flavor.

Serves: Approx. 6, or eat enough for dinner and then freeze the rest, Preparation time: 20, Cooking time: 1- 1 1/2 hours