I make a ton of chili. We use it for queso and put it over baked potatoes. Essentially, it’s my go-to meal.
All that may have changed with this vegetarian Black Bean Soup!
This makes two hearty servings of soup–feel free to double it for leftovers!
1 tbsp Olive Oil
1 small onion, chopped
1 small pepper, chopped (green or red)
1 clove garlic, minced (I buy pre-minced, so it’s about 1 tsp)
1 carrot, diced
1 tsp chili powder
1 tsp cumin
1 cup veggie stock (I’ve used water, too)
2 cups black beans (1 can)
1/2 can diced tomatoes
salt & pepper, to taste
sour cream, to garnish (optional)
avocado, to garnish (optional)
Heat oil over medium heat, cook onion and pepper until soft. Add garlic, carrots and spices.
Pour in stock and 1 cup of black beans.
Puree the tomatoes and remaining black beans, using a blender or food processor. Add to the pot. Allow to boil and reduce to simer.
Cover and cook for about 15 minutes (until carrots are soft).