This is a wonderfully flavored, spicy soup for those cold rainy days. Serve it with garlic naan or a good french bread for dipping. Top with avocado slices if you wish for an added treat!
2 cans black beans – rinsed
1 carrot – sliced
1 celery stick – sliced
1 medium shallot -sliced/chopped
1-2 cloves garlic – chopped
1/2 cup fresh cilantro – chopped coarsely
2 Tbsp tomato paste
1 container vegetable broth – 32 oz
**1 small jalepeno – chopped if you want more heat
1 tsp cumin
1 tsp tarragon
1 tsp red pepper flakes (or to taste)
1 tsp chili powder *add more to taste
1 tsp cayenne pepper
1 bay leaf
Salt & pepper to taste
Heat 2 tsp olive oil in your stew pot, and add the sliced carrot, celery, and shallot. Saute on medium heat 5 mins or until they are softened. Add the chopped garlic and sauté another minute or two.
Add black beans and vegetable broth to the stew pot. (You don’t have to use the entire container). Add bay leaf and spices, bringing the soup to a slow simmer. Add in the 2 tbsp tomato paste and stir to combine.
Simmer 15-20 minutes, allowing the flavors to blend, stirring occasionally. Add the chopped fresh cilantro and take the soup off the heat. Add salt & pepper to taste and remove the bay leaf before serving.
Serve with avocado slices, your favorite dipping bread, or cornbread.
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