As the fall weather sets in and cool chill fills the air, there’s nothing like a hearty vegetable soup to warm your soul. Our hearty black bean vegetable soup is the perfect standalone meal or side dish for vegetarians and omnivores alike.
1 tablespoon virgin olive oil
2 cups black beans, soaked overnight in water
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 leeks (white part only) diced
2 quarts chicken stock (or vegetable stock)
1 bay leaf
1 cup chopped cilantro
1 tablespoon salt
2 teaspoons black pepper
1chopped red onion
2 cups sour cream
Heat olive oil in a large stockpot and add onion, garlic, celery, carrots and leeks. Sauté the mixture until the onion is translucent. Drain and rinse the black beans, and add to the vegetables. Add the stock, bay leaf, cilantro, salt and pepper. Simmer 1 ½ hours, until the beans are soft. Remove half of the beans and puree them in a blender or food processor. Return the puree to the soup and stir. Garnish with chopped red onion and sour cream to your liking. Serve warm and enjoy!