This is one of my favorite meatless recipes. It's tangy and flavorful and I can't get enough of it! This can also be vegan by excluding the greek yogurt or sour cream.
Ingredients:
-2 tbsp olive oil
-1 1/2 cups chopped onions
- 4 garlic cloves, minced
- 1 tsp cayenne pepper
-1 tsp cumin
-1/2 cup water, plus extra for later
-4 diced tomatoes
-2 cups black beans, cooked
-1/2 cup fresh chopped cilantro
Garnish (Optional)
-Greek Yogurt or sour cream (Omit if Vegan)
-Cilantro
-Avocado
Instructions:
1. Heat olive oil in a large soup pot. Once heated, add onions, garlic, and cayenne pepper. Cook until the onions are translucent, stirring frequently.
2. When the onions are soft. add cumin, water, and tomatoes with their juice. Cover and bring soup to a boil. Once boiling, lower the heat and simmer for 10 minutes.
3. Add black beans and their liquid and continue to simmer, stirring frequently to prevent the beans from sticking to the sides or the pot.
4. Stir in the chopped cilantro and them puree the soup until the soup is mostly smooth. You can do this with a blender or food processor, I prefer to use an emulsion blender. If the soup is too thick, add extra water and continue to blend.
5. Serve soup with a dollop of yogurt or sour cream, sliced avocado, and cilantro.
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