Cuban Black Bean Soup

By mjensen

Soup

Ingredients

• 1 small onion, chopped
• 3 cloves garlic, minced
• splash low-sodium vegetable broth
• 1 tbsp. chili powder
• 2 tsp. cumin powder
• 2 cans black beans, drained and rinsed (2 x 14oz/398ml)
• 3 cups low-sodium vegetable broth
• 2/3 cup low-sodium all-natural salsa
• 1 tbsp. lime juice
• a few dashes chipotle Tabasco sauce
• 1/2 bunch cilantro, chopped
• 3 - 4 stalks green onions, chopped

Details

Servings 3
Preparation time 25mins
Cooking time 70mins
Adapted from vegan-magazine.com

Preparation

Step 1

1. Add a little vegetable broth to a pan and sautee onion and garlic until tender. Add chili and cumin, stir until combined. Add beans, salsa, vegetable broth, lime juice and chipotle hot sauce. Bring to a boil, then cover and simmer about 45 min.

2. Remove from heat and puree about half of the soup with a hand blender. Stir in cilantro and green onions. Reserve a few green onions for garnish (optional). Serve with cauliflower "mashed potatoes" on top of soup.