Brrr, it is cold outside, and nothing is better to warm those chilly days than soup. Black bean soup hits the spot.
1 tablespoon of extra virgin olive oil
2 cans of organic black beans. (drained one at a time)
4 cups of vegetable broth
1 can of diced tomatoes (14.5 ounces)
1 red jalapeño (I grow jalapeños plants indoors)
2 cloves of garlic (peeled)
1 teaspoon of cumin
1 teaspoon of smoked paprika
3/4 cup of Tofutti (dairy-free) sour cream
1 roma tomato chopped
1 avocado diced
1 bunch of green onion chopped
1 bunch of cilantro chopped
A handful of tortilla chips
In a food processor, place peeled onion, red jalapeño, and garlic cloves. Finely chop vegetables in the food processor.
Then use a large pot and place on medium heat on the stove. Add the extra virgin olive oil, onions, jalapeño, garlic, cumin, and smoked paprika. Stir all ingredients and cook for three minutes.
Add ONE can of drained black beans (not both). Next, add can of diced tomatoes, and vegetable broth. Cook on low for fifteen minutes.
Turn the heat off the stove. Use a large bowl and mixer (I used a nutribullet) to work in batches. I placed some of the soup in the nutribullet and mixed it until the soup was smooth. Then put the soup in the bowl. When all the soup is smooth, place back into the pot and turn the heat on low.
Add the second can of black beans to the soup and cook for ten minutes. Then add 3/4 cup of vegan sour cream, stir it in until it is all incorporated and silky.
Place soup in a serving bowl and garnish with a few of the green onions, cilantro, tomatoes, and avocado.
Grab a few tortilla chips and enjoy.
Sending you love and light.