Have I mentioned how much I love vegetables? I mean, I really love vegetables. Not only are they good for you, they taste good. I love the texture of broccoli and cauliflower. The crunchiness of carrots, the tanginess of the tomatoes. My mouth is watering just thinking about lunch tomorrow.
This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad, which, hands down, is my favorite salad EVER. I’ve adapted this vegetable soup slightly, basically packed in more vegetables!
I love soup. I love a soup that is filling. That’s why this black bean soup is so wonderful. And so simple to make. Perfect for the cool Fall weather that is descending upon us, far too quickly. This soup is like a warm sweater on a cold day.
4-15 oz cans black beans, drained and rinsed
3 cups of vegetable broth
2 Chipotle peppers in Adobo sauce
1 large onion, chopped
1 Tbsp cumin
1 tsp paprika
1/2 Tbsp olive oil
Over medium-high heat, saute onion and cumin until translucent, 8 to 10 minutes.
In a large pot, bring vegetable broth and black beans to a boil. Lower heat, simmer for 10 minutes.
Once beans are finished simmering, carefully ladle half the liquid and half the beans into a blender. Add onions, chipotle peppers and paprika to blender. Pulse until pureed.
Add puree back to pot and mix. Season with salt and pepper.
Garnish with sliced avocado, Greek yogurt, shredded cheese, etc.