Simple Black Bean Soup
- 1 lbs black beans , soaked overnight
- 3 cups vegetable stock
- 1 can diced tomatoes
- 1 tbsp olive oil
- 3 cloves garlic , minced
- 1 medium red onion , diced
- 2 Carrots , peeled and sliced
- 1 cup butternut squash , cubed
- 1 t . Cumin
- 1 t . Chili Powder
- 1 t . Smoked Paprika
- 1/2 tsp dried marjoram
- 1/4 cup parsley or cilantro , chopped
- Salt and fresh ground pepper to taste.
Cook beans, covered with water until tender, about 40 minutes.
Place half of beans and tomatoes in food processor, and process until smooth. Heat olive oil over medium heat. Add garlic, onion, carrots and squash. Sauté until tender, about 7 minutes.
Add broth, spices, bean puree and the rest of the beans to the mix. If you like a more brothy soup, add 1/2 - 1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cup.
Reduce to very low heat. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.
Serve with warm whole wheat tortillas and a salad for a completely satisfying meal.
This soup tastes great with a small scoop of brown rice.