Vegetarian Black Bean Soup Recipe Rockin Robin Cooks

Try my creamy vegetarian black bean soup. It has texture by leaving the potato, corn and some beans whole.
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Black Bean Soup Recipe
Ingredients:
2 cans (15 oz. ) Black Beans, drained and rinsed, reserve 1 cup
1 tomato, chopped
yellow organic onion, finely chopped
1 organic celery stalk, chopped
2 tsp. Olive oil
1 gold organic potato, peeled and cubed
2 cups vegetable broth
1 jalapeno, diced
1 tsp. Ground cumin
tsp. Marjoram
tsp. Chipotle or ancho chile powder
a lime, juiced about 2 tsp.
1 small bunch of basil, chopped
1 small bunch of fresh parsley, chopped
to 1 cup whole kernel organic corn
cup full fat coconut milk
cup green onion, chopped for garnish, or parsley

Directions:
Heat a frying pan over medium heat and when it gets hot, add the olive oil to the pan. Once the oil is hot add the onion, celery, and jalapeno pepper. Saute this for about 10 minutes stirring frequently.

Place the potato into a sauce pan and cover them with water. Bring to a boil and then cook them for about 8 to 10 minutes or until they get soft.

To a stockpot add the following ingredients: the beans (all but the 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley and stir.

When the onion/celery mixture is done add it to the stockpot. Stir to combine and bring the soup to a boil. Cover and simmer for 10 minutes.

Turn off the heat and bring out the immersion blender or even a regular blender will work. Just be sure to let the soup cool for 10 minutes before blending to prevent any injuries.

If you are using an immersion blender, tip the pan so the soup goes to one side making it deeper if needed. Blend until smooth.

Add the coconut milk and turn the temperature to medium to heat the soup and dissolve any coconut solids that need to melt.

Now add the corn, potatoes and the 1 cup of beans we reserved. Stir until hot and serve with a garnish of chopped green onion if desired.

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Rockin Robin
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