Southwestern Black Bean Soup
- 2 tablespoons Virgin Coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 6 cups water
- 2 cups black beans, soaked over night and drained or three
- 15-ounce cans black beans, drained
- 1 cup fresh corn kernels, cut off the cob, or frozen corn
- 1 4 1/2-ounce can diced green chilies or 2 tablespoons diced fresh mild green chili
- 1/4 cup chopped cilantro
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- Pinch freshly ground pepper
- 1 teaspoon Himalayan salt
- Chopped cilantro
- Minced onion
- Plain yogurt or sour cream
1. In a large soup pot or Dutch oven, melt the coconut oil. Add the onion and garlic and sauté until tender. Add the water and the beans and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours or until the beans are tender. (If using canned beans, simmer for 30 minutes.)
2. Stir in the corn, chilies, cilantro, tomato paste, cumin, oregano, chili powder, and black pepper, and simmer, uncovered, for 30 minutes, or until the soup is somewhat thickened. The longer it simmers, the thicker the soup will be. You may want to pour half or all the soup in a blender and puree, depending on taste. This will thicken the soup quickly and give it a nice, creamy consistency. Or, you may want to hold the corn until the soup is pureed, and then add. Add the salt at the very end and stir.
3. Pour the soup into bowls and top with your favorite garnishes.
Makes 4-6 servings.