Black Bean Soup

By angelahon

Black Bean Soup

Ingredients

• 2 tbsp (28g)  light olive oil
• 1 each (70g)  small onion, peeled and diced
• 4 each (12g)  garlic cloves, minced
• 2 tsp (4g)  cumin seed, ground
• 1 tsp (2g)  coriander seed, ground
• 2 (15-ounce) cans (850g)  black soy beans, drained and washed (Buy Now)
• 1 medium (91g)  tomato, diced
• 1 each (35g)  chipotle pepper, packed in adobo, minced
• 2 tbsp (30.5g)  lime juice, freshly squeezed
• 3 cup (705g)  vegetable stock (recipe)
• salt and pepper, to taste

Preparation

Step 1

In a medium sized soup pot, sweat the onions and garlic in the oil, over medium-low heat.
After about 5 minutes, the onions will be translucent. Add the rest of the ingredients to the pot.
Simmer, with a lid, for about 30 minutes.
Remove about 1 cups worth of the beans (without the liquid), to use as garnish. Place the rest of the soup into a blender and puree until smooth. If the soup is too thick, use more vegetable stock to thin it out. Season with salt and pepper.
Divide the soup into 6 soup bowls and garnish with the beans which had been set aside. The photos are garnished with sour cream, cherry tomatoes, fresh cilantro and some freshly grated chipotle cheddar cheese I'd found at the grocery store.