Quick & Easy Black Bean Soup
Ok, my food posts are not meant to win any culinary awards. They are, however, here to help you make easy and healthy meals on the fly. While I would always recommend using dry beans, soaking overnight etc., the reality is most of us live pretty busy lives and don’t have time to plan out every meal. So, you can prepare this in about 15 or less minutes and let it simmer for hopefully another 45 and you’ll be stoked for some healthy, delicious nourishment. Here’s what you need and how to do it.
4 cans of organic black beans
1 medium to large yellow onion
2 garlic cloves
1 tablespoon olive oil
Better than Bouillon Veggie Base (dissolve 2 teaspoons into 2 cups of hot water) or use 2 cups of your favorite veggie stock
2 more cups of water
Heat olive oil in large pot, add chopped yellow onion. Cook until translucent, add garlic, cumin, oregano and coriander. Cook until aromatic. Drain and rinse 3 cans of beans and add to pot. Puree in a blender (or Vitamix if you’re lucky) remaining can of beans with it’s liquid. Add to pot. Add veggie stock plus 2 more cups of water. Simmer for 45 minutes.
Top with avocado and cilantro. Season to taste with S&P, cayenne or hot sauce. Enjoy!