This soup is the perfect warming dish for a cold day. It's vegan and gluten-free, so it works for almost everyone.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can of black beans (15 ounces), rinsed and drained well
- 2 cans of low sodium vegetable broth (14 ounces)
- 2 cups water or vegetable broth for every can of beans you use (we used two cans)
- Additional salt to taste
- One lime or lemon is squeezed into the soup when it's finished cooking
Optional Toppings: Sour cream, cheese tortilla strips, chopped cilantro leaves.
Preparations:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft. - Make sure to stir often or it will burn. If you burn it, you'll need to start over because your soup will taste burnt!
- Stir in the beans, broth, and water. Bring to a boil then reduce heat and simmer for 20 minutes.
- Once cooled add salt and seasonings according to taste (we added 1 teaspoon).
- Top with sour cream if desired.
Note:
Adding lime or lemon adds extra flavor but doesn't change the taste of vegetarian or vegan broth if that's what you use