VEGAN BLACK BEAN SOUP WITH CILANTRO

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Vegan Black Bean Soup With Cilantro image

Wow, this is one of the best soup recipes I've ever made! I got this from worldsoups.com and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.

Provided by tendollarwine

Categories     Black Beans

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 cups water (at least)
1 cup dried black beans, soaked for 1-2 days, rinsed and drained
4 bay leaves
1 tablespoon olive oil
2 teaspoons cumin seeds
3 garlic cloves, sliced
1 small onion, chopped
2 carrots, chopped
1 1/2 cups cauliflower florets
1 red bell pepper, chopped
1/2 cup sun-dried tomato, rehydrated
1/3 cup fresh cilantro, chopped
sea salt

Steps:

  • In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
  • In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
  • Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
  • Stir in cilantro and salt to taste.
  • Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.

Nutrition Facts : Calories 257.4, Fat 4.7, SaturatedFat 0.7, Sodium 184.8, Carbohydrate 43.8, Fiber 11, Sugar 8, Protein 13.3

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