Black Bean Soup

This is an amazingly tasty and easy vegan black bean soup.  Serve it up with some tortillas or tortilla chips and a big green salad for a hearty and satisfying meal.

This recipe makes about four large portions.  The first time I made it I didn't have enough beans on hand so I halved the recipe.

ingredients:

• 4 cans (14 oz), or the equivalent freshly cooked, black beans*
• 2 - 3 medium tomatoes, diced, or use 1 14 oz can
• 1 Tbsp olive or grapeseed oil
• 3 cloves garlic, minced or crushed
• 1 small - medium red onion, diced
• 2 carrots, peeled and sliced thin
• 2 cups vegetable stock
• 1/3 cup frozen corn kernels 
• 1/4 - 1/2 cup chopped fresh herbs; a combination of parsley and cilantro is really great
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• salt and black pepper to taste

method:

Place half the beans and all the tomatoes in a food processor and blend until smooth. 

Heat oil in soup pot and saute onions, carrots and garlic until soft, about 5 minutes. 

Add vegetable stock, bean puree, the remaining beans, the corn and the spices.  Bring to a simmer, turn to low heat and simmer about 15 minutes, stirring every so often so the beans don't stick to the bottom.  

Add the chopped fresh herbs once soup is simmering.

If you like a thinner soup you may like to add some more vegetable stock.  

Tip: Serve with a bit of shredded Daiya vegan cheese sprinkled on top!

*if doubling the recipe and using dried beans I've found that 3 cups dried beans (then soaked and cooked of course) is the right amount.