Vegan Black Bean Soup With Cilantro |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Wow, this is one of the best soup recipes I've ever made! I got this from and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers. Ingredients:
4 cups water (at least) |
1 cup dried black beans, soaked for 1-2 days, rinsed and drained |
4 bay leaves |
1 tablespoon olive oil |
2 teaspoons cumin seeds |
3 garlic cloves, sliced |
1 small onion, chopped |
2 carrots, chopped |
1 1/2 cups cauliflower florets |
1 red bell pepper, chopped |
1/2 cup sun-dried tomato, rehydrated |
1/3 cup fresh cilantro, chopped |
sea salt |
Directions:
1. In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
2. In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
3. Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
4. Stir in cilantro and salt to taste.
5. Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.
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