Vegan Black Bean Soup
February 22, 2015
Category
Dairy Free Decadence
Earth Empowering Entrees
Gluten Free Goodness
I Adore You Vegan
Non-GMO Nirvana
Pay It Forward Paleo
Sassy Side Dishes
Soulful Soups
Superbly Soy Free
Michele and Merle love non-GMO real food, check out their inspiring story! They only eat organic and were thrilled to share this Vegan Black Bean Soup recipe with us. Serve with the Gluten Free Jalapeño Corncake. Michele suggests making extra soup and saving in individual containers for a quick and easy lunch.
Gluten Free | Paleo | Vegan | Dairy Free | Organic | Soy Free | Non-GMO
Gluten Free | Paleo | Vegan | Dairy Free | Organic | Soy Free | Non-GMO
Ingredients
- 2 cups dry black beans
- 4 cups vegetable stock
- 3 stalks of celery-sliced into small pieces
- 3 carrots- sliced into bite size pieces.
- 1 medium red onion diced
- 2-3 cloves of garlic- minced
- 1 teaspoon coconut oil
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 cup swiss chard or kale, chopped.
- 1 avocado (optional)
- 1 teaspoon coconut cream (optional)
- ¼ cup finely chopped cilantro
Instructions
- Soak black beans for two hours or overnight. Rinse.
- Sauté celery, carrots, onion, and garlic in the coconut oil on low heat until the onions are soft and translucent.
- Add cumin and sea salt.
- Stir in black beans. Add stock plus four cups of water
- Cook on med -low heat for 45min, to 2 hours until the beans are tender. Note: Soaking beans results in a shorter cooking time.
- Once the soup is ready, add the swiss chard or kale.
- Serve garnished with avocado, coconut cream, and cilantro
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