Authentic Black Bean Soup

It's a rainy day here in Kelowna...which left our bodies craving some comfort for lunch! This time of year our bodies draw inward looking for nourishment from complex carbohydrates found in whole grains and legumes, squashes and root veggies! These foods provide an abundant fuel source to keep our bodies warm. Make sense? Explains why a crispy cold salad on a snowy December day doesn't taste as good, or satisfy you, as much as a bowl of this soup would! On the flip side...it also explains why we crave that cold crispy salad on a hot July day...and not this soup. So...I took stock of our pantry to see what we had on hand...and realized I had all the ingredients on hand to try this! This soup got thumbs up all around in our house...another hit from SLICE. Next time I'll be making a BIG pot to divide up and stock our freezer with. I'll also plan ahead for that one, and use dried black beans that I either soak the night before, or cook ahead of time...much more flavour to savour!!

Authentic Black Bean Soup

1 Tbsp olive oil
1 onion, diced
3 garlic cloves, chopped
2 cups of black beans, cooked
1 large sweet potato, chopped
2 large carrots, chopped
1 tomato, chopped
2 tsp cumin
1 tsp sea salt
2 tsp chili powder
1/2 tsp oregano
3 cups Vegetable Stock (or Chicken Stock)
1 lime, juiced

In a large pot, heat oil over medium heat. Add onion and garlic, saute until translucent. Add beans, sweet potato, carrot, tomato, cumin, salt, chili powder and oregano and saute for 5 minutes, stirring frequently. Add stock, bring to a boil, reduce heat and simmer covered for 20 minutes, or until sweet potato is tender. Puree in a blender or with a hand blender. Add lime juice, stir to blend.

Garnish with avacado, jalapeno salsa and your favourite tortilla chips!

This soup is a FULL on meal...we were left feeling very stuffed! Being both vegetarian and vegan, it makes a great, simple, affordable meal to entertain with!