1 cup dried black beans, soaked and rinsed, or 2 cups canned black beans, rinsed
2 tbsp olive or avocado oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, finely chopped
1.5 tsp ground cumin
1 tsp fennel seeds
1 tsp ground chili powder (optional)
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Tiny pinch of cinnamon
½ teaspoon sea salt + more to taste
½ teaspoon ground black pepper + more to taste
4 cups vegetable or bone broth
Optional toppings: chopped fresh cilantro, avocado, sprouts and lime wedges
If using dry beans: Soak overnight or about 8-12 hours. Drain and rinse.
In a large soup pot, heat oil over medium heat. Add onions, carrots and garlic. Season with a little sea salt and cook, stirring frequently, until onions are translucent and starting to brown, about 10 minutes. Add all the other ingredients to the pot, except the lime, cilantro and avocado. Stir to make sure everything is combined. Bring mixture to a boil before reducing the heat to medium and letting the soup simmer for 2.5 – 3 hours if using dry beans (only 20-30 mins with canned beans), or until the beans are tender and creamy. Remove bay leaf. At this point you can either keep the beans whole or puree using an immersion blender or traditional blender to your desired texture. Spoon soup into bowls for serving and garnish with avocado and cilantro. Serve with a lime wedge.
Recipe from: Easy Healthy Recipes - Eating Bird Food
