Vegan Black Bean Soup With Cilantro

Recipe by tendollarwine
READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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