Nothing fancy here. Just a good solid soup. Who doesn't love that? I'm just super excited that my entire family eats it, so I'm sharing it with ya. Enjoy!
Black Bean Soup
Makes about 9 cups
1 large carrot, chopped
2 medium stalks celery, chopped
½ large onion, chopped
3 cloves garlic, smashed
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon Mexican oregano
4 cans black beans, drained
4 cups chicken stock
¼ cup masa harina
Salt and pepper to taste
Lime to taste
Pico de gallo
Crema or sour cream
Queso fresco or feta
Heat a pot to medium. Add carrot, celery, onion, and a pinch of salt. Cook, stirring occasionally, 6-7 minutes.
Add garlic, cumin, coriander, and oregano. Cook 3 minutes adding water if needed to keep from sticking.
Add beans, stock, and masa harina. Simmer 10 minutes.
Using an immersion blender, blend the soup until it's about 70% smooth.
Season with salt, pepper, and lime to taste.
Top with pico, crema, avocado, and queso or feta. Done.
Vegan chef, cookbook author, and multi-media personality, Brian L. Patton. Just making good, old-fashioned food. You like food, right?