We first tasted this soup at a dinner party and knew that we needed to add it to our meal plan. It’s delicious and a great source of iron, fiber, and healthy fats. It can be served with corn chips to make it even more kid friendly, or as a bean dip when chilled. Thank you to Lisa and Damiano in New West for this awesome recipe!
Prep time: 20 minutes (+ 20 minutes cook time)
Yield: 8 servings
Ingredients:
- 4 Tbsp coconut oil
- 1 large onion, diced
- 5 stalks celery, chopped
- one large carrot, chopped
- 4 Tbsp cumin
- 4 Liters of veggie stock (home-made or store-bought)
- 8 cups (4 cans) cooked black beans
- 1 lime
- 2 red peppers
- salt/pepper (to taste)
- two avocados, cubed
Directions:
- Caramelize 1 large onion in coconut oil on medium heat (this may take a few minutes)
- Add 4 or 5 stalks of chopped celery, and 1 chopped carrot
- Let above ingredients sweat on low heat until celery is somewhat translucent
- Make a well in middle of the veggies – melt 2 Tbsp of coconut oil, then add 4 Tbsp of cumin to the oil
- Toast cumin until fragrant – do not let it burn, stir to combined
- Add 4 liters of vegetable stock (homemade or carton/store bought)
- Add 6 cups/3 cans black beans (reserve 2 cups/1 can of beans)
- Let simmer on low for 10 mins, until beans are soft.
- Blend with an immersion blender – do not over-blend
- Add the last 2 cups/1 can of whole black beans.
- Just before serving, add:
- zest and juice of one lime
- 2 red peppers diced
- salt and pepper to taste
- cubed avocado