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Black Gold Bean Soup




Source of Recipe


modified slightly from the orignial created by Health Valley®


Recipe Introduction


Hearty Vegan Black Bean Soup. A favorite at church potlucks and at home on cool fall or cold winter evenings.


List of Ingredients




2 cans Vegetable Broth (14.5 ounce each)
5 cans black beans, drained and rinsed (15 ounce each)
2 tbsp Safflower or Canola Oil
1 1/2 cups chopped onions
1/2 cup chopped carrots
1/2 cup chopped red or green peppers
2 tsp minced garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1 can Whole Kernel Golden Corn, drained (15.25 ounce)
3/4 tsp sea salt
1/2 tsp ground black pepper
Fresh cilantro (optional for garnish)
Vegan Sour Cream (optional for garnish)
Chili & Lime Cantina Chips or Blue Tortilla Chips

Recipe



1. In a blender or food processor, puree 1 can of Broth with 1 1/2 cans of beans (about 3 cups). Set aside.

2. In a large saucepan, heat Oil. Add onion and carrot and cook until onion is tender, about 3 minutes. Add red pepper and garlic; cook 1 minute. Add coriander and cumin; cook 30 seconds.

3. Add remaining Broth, pureed black bean mixture, remaining drained black beans, Corn, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Granish if desired with a dolop of vegan sour cream and fresh cilantro. Serve with Tortilla Chips.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Yield: 6 Servings