Black Bean Soup

Category: Soups  


~1 Tablespoon coconut or grape seed oil

~1 medium onion, diced

~1 ½ tablespoons chili powder

~1 ½ tablespoons dried or fresh oregano

~1 teaspoon cumin

~4 garlic cloves, minced

~3 15oz. cans black beans drained but not rinsed

~3 cups water or vegetable broth

~2 bay leaves

~Celtic sea salt and pepper to taste

~1/2 cup fresh cilantro, chopped for garnish

~1/2 avocado, cubed for garnish


~In a soup pot, heat oil on medium heat and add onion and stir until onions are translucent. Stir in spices and garlic and cook for about 2 minutes.

~Add in black beans, water or vegetable broth and bay leaves. Bring to a boil then reduce heat to simmer uncovered for 25 minutes. With an immersion blender puree the soup for about a minute. It should be mostly pureed, but still with some good chunks and texture. If you do not have an immersion blender, transfer about half of soup to a traditional blender to puree, then return the puree to the pot. Stir in the chopped cilantro.


Serves 4-6