Name: Winter Black Bean Soup
Ingredients: 1 ½ cups uncooked (dry) black beans; 1 tbsp olive oil; ½ large yellow onion, finely chopped; 1 tbsp ground cumin; ¼ tsp chipotle powder or smoked paprika; 2 ribs of celery, finely chopped; ½ cup corn; 3 cloves of garlic, minced or pressed; 8 cups vegetable, chicken or beef broth; 1 bay leaf; 2 tsp dried oregano leaves; tsp sea salt, to taste; fresh chopped cilantro leaves; sun dried tomatoes; finely chopped scallions (green onions); avocado slices

1 ½ cups uncooked (dry) black beans

1 tbsp olive oil

½ large yellow onion, finely chopped

1 tbsp ground cumin

¼ tsp chipotle powder or smoked paprika

2 ribs of celery, finely chopped

½ cup corn

3 cloves of garlic, minced or pressed

8 cups vegetable, chicken or beef broth

1 bay leaf

2 tsp dried oregano leaves

sea salt, to taste

For Garnish

fresh chopped cilantro leaves

sun dried tomatoes

finely chopped scallions (green onions)

avocado slices

Place black beans in a bowl and cover with 4 inches of water. Soak overnight. Discard the water and rinse the beans thoroughly in a colander.

In a large saucepan sauté the onion, celery and corn for 2 minutes. Add the garlic, cumin, and chipotle and sauté for 1 minute more.

Stir in the broth, soaked black beans, bay leaf, sea salt, and oregano. Bring to a boil. Reduce heat to medium; cover and let simmer for 3 hours or until the beans are soft and cooked through. Discard the bay leaf.

Serve hot with your garnish of choice & enjoy!

Ingredients