Seabirds Spicy Black Bean Soup

Seabirds Spicy Black Bean Soup


If you are anything like me, you always seem to have a few cans of black beans in the pantry. This recipe is a delicious way to make good use of those beans. This hearty soup is great as the main dish or an excellent side dish to a Mexican-inspired vegan meal.



12 - cups organic vegetable broth
3 - cups organic black beans, cooked
1 - organic tomato, diced
2 - cups diced carrots
1 - cup white onion, chopped
2 - jalapenos, diced
5 - cloves garlic, chopped
3 - teaspoons granulated garlic
3 - teaspoons cinnamon
1 - teaspoon ground coriander
1 - teaspoon cumin
2 - limes, juice and zest
Salt & pepper to taste
2 - tablespoons rice bran oil, or cooking oil



In a large sauté pan, sauté onions, carrots, garlic and jalapenos in the rice bran oil. Transfer to a large pot and add the vegetable broth, tomatoes, black beans and spices. Simmer for at least 30 minutes.
Remove about 3 cups of the soup and puree in a blender, then add it back to the pot of soup and stir.
Add lime juice and zest. Like any soup, the longer it simmers the better it gets!
Garnish with cilantro, avocado or vegan sour cream.