Quick Black Bean Soup

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Quick Black Bean Soup

 

2 Tbs (30 ml) olive oil

2 medium onions, chopped

2 - 3 cloves garlic, finely chopped

1 Tbs (15 ml) chili powder

3 cups (750 ml) cooked black beans or canned black beans, drained

4 - 6 cups (1 - 1.5 L) vegetable stock

Salt and freshly ground pepper to taste

1 Tbs (15 ml) lime juice

Sour cream or plain yoghurt and chopped cilantro (coriander leaves)

for garnish

 

Heat the oil in a large saucepan over moderate heat and saute the

onions and garlic until tender but not brown, about 5 minutes. Add

the chili powder and cook 1 minute. Add the beans and the stock

and bring to a boil. Puree half the contents of the pot in an

electric

blender or food processor and return to the pot (I just smash with a

masher, I hate cleaning the blender). Stir in the lime juice and

serve garnished with a dollop of sour cream and chopped cilantro.

Serves 4 to 6.

 

This is also really good with some sliced soyrizo (soy chorizo

sausage).

 

Robin