Ingredients (Serves 4):

• 2 Cups organic black beans (soaked dried beans or canned, rinsed and drained)
• 6 Cups water
• 2 Tablespoons extra virgin olive oil
• 1 medium organic onion, diced
• 2 stalks of organic celery, diced
• 1 medium organic bell pepper, diced
• 3 cloves organic garlic, minced
• 2 teaspoons organic ground cumin
• 2 teaspoons organic ground coriander
• Salt & pepper, to taste
• Optional:
  • 1-2 diced chipotle peppers
  • 1 lime, juiced (optional)
  • Grated vegan cheese / vegan sour cream of choice to top (allergy-friendly alternate recipes!)

Directions:

1. In a large pot on medium-high heat, add your olive oil, onion, celery, garlic, bell pepper, and spices (chipotle pepper if using) and saute for about 5-7 minutes, until your onions become translucent.  Toss in your black beans and saute for an additional 2-4 minutes.  Add your water and bring to a boil.
2. Once your soup has reached a boil, lower the heat and let simmer for at least 30 minutes (we all know the longer a soup sits, the more developed the flavors are!).
3. I enjoy my soup creamy, so I whip out my immersion blender and blend until I’m satisfied. Of course, it’s just as delicious if left on it’s own!  Taste a spoonful and adjust spicing as necessary.  I added grated vegan cheese to my oven-proof soup bowl & melted it in the oven before serving; it’s also delicious topped with non-dairy sour cream!

4. Enjoy eating whole!

This evening, I paired this soup with my quick & delicious flatbread, roasted squash, and a nice big organic romaine salad with my lemon-tahini dressing for a delectable balanced meal!

It’s also delicious with fried (corn or brown rice) tortillas, sprinkled with salt, pepper, paprika, and garlic powder paired with my The Big Salad with Quinoa & Balsamic Glazed Peppers