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Southwest Black Bean Sofrito Soup
- 2 cans black beans; drained and rinsed
- 1 onion; diced
- 4 cloves garlic
- 2 Tbsp cumin
- 2 tsp chili powder
- 1 Tbsp ground coriander
- 1 quart vegetable stock
- 1 red bell peper; diced
- 1 cup corn
- Olive oil; as needed
- Salt and pepper; to taste
An amazingly awesome vegan soup!
In a large soup pot, add onion, garlic, and a generous amount of olive oil. Turn heat to low. Cook until onions are soft and clear, stirring constantly. Add spices and cook until fragrant. Add beans and stock, stir, and simmer for five minutes. Using an emulsion blender, puree approximately 1/3 of the bean mixture. Add pepper and corn and simmer for an additional 10-20 minutes on low heat. Salt and pepper to taste.
To garnish:
Avocado
Cilantro
Posted in: Appetizers, Dietary Considerations, Entrees, Fall, From the Learning Center, Learning Center, Seasonal, Sides, Soups and Stews, Spring, Summer, Vegan, Vegan Appetizers, Vegan Entree, Vegan Fall, Vegan Learning Center, Vegan Sides, Vegan Soups and Stews, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Entree, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Soups and Stews, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
