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Vegetarian Black Bean Soup

This recipe uses canned beans for convenience, but you can easily use dried beans, soak them for 24 hours and cook in water on low heat until tender.

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Yield: 4-6 servings as an appetizer

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Active Time: 25 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

2 tablespoons extra virgin olive oil

1 red onion, peeled and cut into medium dice

1 carrot, peeled and cut into small dice

4 cloves garlic, minced

1 jalapeno, seeded if desired and cut into small dice

2 teaspoons ground cumin

Two 15-ounce cans black beans, drained and rinsed

14 ounces canned crushed tomatoes

2 to 3 cups vegetable stock

Zest and juice of 1 lime

2 tablespoons fresh cilantro, rough chopped

1 chipotle pepper, rough chopped

Salt and pepper to taste

Sour cream for garnish

Heat a heavy soup pot over medium heat and add the olive oil. Gently sauté the onion and carrot, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, jalapeño and cumin and continue to cook until aromatic, about 1 minute.
Stir in the beans, tomatoes, vegetable stock, lime juice and zest. Bring to a boil, reduce the heat to a simmer and continue to cook until the carrots are tender, about 10 minutes.
Puree half of the soup in a blender until smooth. Return the puree to the pot and simmer an additional 5 minutes to blend the flavors.
Mix in the cilantro, chipotle pepper and season with salt and pepper to taste. Serve the soup in bowls garnished with a dollop of sour cream.