This is for those of you that love Black Bean Soup as much as I do. I haven’t been able to eat it in ages because the canned soups on the market have ingredients that I’m intolerant to. My friends let me borrow the cookbook “Peas and Thank you” and I came across a version of the below recipe. Of course, I had to tweak it and I will continue to narrow down the ingredients but I wanted to share ASAP.
1 16-ounce can Black Beans, rinsed and drained (organic, if possible)
1 16-ounce can Refried Black Beans (lowest sodium you can find)
*It actually called for two cans of Black Beans, but I ran out, so I replaced it with the Refried Black Beans and it turned out super creamy. I will try it again with the regular beans and see what I like better.
1-2 cups baby Carrots
2 cloves Garlic
1-tablespoon ground Cumin
1-teaspoon dried Oregano
1-teaspoon dried Basil
1/2-teaspoon Chili powder
4-5 cups vegetable Broth
½-1 cup tomato sauce
Place ingredients in high-speed blender or food processor.
If using a Vita-Mix start on 1 and quickly switch to 10 and then high.
Blend for 5-6 minutes until steam appears.
If using a different kind of blender or food processor, adjust accordingly.
Don’t forget to sprinkle some Nutritional Yeast on top!