Mexican Black bean soup
  • Cooking Time: 20 minutes
  • Servings: 6
  • Preparation Time: 5 minutes
  • 2 tablespoons vegetable oil
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 teaspoon cumin
  • 3 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 3 15-ounce cans black beans
  • Black pepper, to taste
  • 1 jar salsa
  • 1 cup shredded cheese (omit the cheese to keep it vegan)
  • Handful basil (fresh chopped)
  1. 1.Heat oil in large pot over medium heat. Add onion and cook 5 minutes. Stir in garlic, cumin, chili powder, and oregano.
  2. 2.Puree one can of black beans, add to pot. Add second can of black beans (do not puree). Drain last can of black beans and add to pot (do not puree).
  3. 3.Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste. This soup is quite thick, so thin it out with a bit of water, if you'd like.
  4. 4.Top with salsa, shredded cheese and fresh basil.
Easy type of soup