Black Bean with Jalapeño and Cilantro Soup

Serves: 4



Prep and cooking time: 30 minutes



Ingredients*:



Black Bean Soup Ingredients

2 cans black beans (recommendation: Eden Organics), rinsed and drained well



2 Tbs coconut oil or ghee



1 small onion, chopped



2 garlic cloves, chopped



1 cup of tomatoes, chopped



1 carrot, peeled and sliced



1 jalapeño pepper, sliced (omit seeds for less spicy)



1 tsp ground cumin



2 1/2 cups of water



1 bunch of fresh cilantro (4 Tbs chopped cilantro for the soup) Reserve the rest of cilantro for pesto



*Note: If you prefer to use dry black beans, soak overnight, drain and rinse and then cook according to instructions on package.



Steps:

  1. Heat oil or ghee on medium heat in a pot.
  2. Add onion, garlic and carrot and sauté for 5 minutes.
  3. Add tomatoes, jalapeño, beans, cumin and water.
  4. Bring to boil, then switch to low heat, cover and simmer for 10-15 minutes.
  5. Using a hand blender, puree soup while in pot, or using a kitchen blender, puree in batches using caution.
  6. Season with salt and pepper, serve in bowls and sprinkle with chopped cilantro.

Bon Apetit!