Smoky Black Bean Soup

Inspired by Jessica Prescott’s Black Bean Soup from her book “Vegan One Pot Wonders.” and @HealthfulRadiance on Instagram (photo credits to her)

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Step 1

Heat olive oil in a pot over medium heat and add garlic and onions, cook until softened and then add in the carrot and the celery and cook for about 10 more minutes or until softened. Add the black beans, canned or dried and previously cooked, coriander stalks, spices and vegetable stock or broth. Increase the heat to high, cover and bring to a boil then lower the heat and simmer and cook with the lid on for 20-40 minutes, stirring frequently, or until vegetables have soften and the soup has reduced to your preferred thickness. Feel free to adjust liquid or add water if the soup is too thick for your liking.

Step 2

Serve as it is or optionally purée or blend half of it, or mash half of the black beans with the back of a wooden spoon, for a thicker, creamier consistency. Top with a dollop of yogurt or cream, sliced or diced avocado, leftover coriander leaves, chili flakes or hot sauce, feta (or cotija cheese if available to you), and a squeeze of fresh lime or lemon juice.

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