Black Bean Soup

Ingredients:
·         3 Tbs. extra virgin olive oil, preferably cold-pressed
·         1 large red onion, diced
·         3 garlic cloves, chopped fine
·         1 jalapeno pepper, diced fine
·         1 small can chopped green chilies
·         4 cups vegetable broth (or) 4 cups of purified water and 2-3 organic vegetable cubes
​          or 1 heaping tablespoon of Better than Bouillon vegetable concentrate
·         3 cans black beans, rinsed (or) 1 cup dried black beans soaked and boiled before hand
·         1 ¼ Tbs. cumin powder
·         ¼ cup fresh cilantro, chopped
·         Sea salt and pepper to taste
 
Method:
1.    Add olive oil to a large cooking pot.
2.    Add onions and cook on medium low (4) for about 10 minutes stirring occasionally.
3.    Add garlic, jalapeno, chopped chilies and cook for another 5 minutes.
4.    Add the vegetable broth, beans and cumin and cook for 10 minutes.
5.    Add cilantro, salt and pepper and heat through. 
6.    Serve on its own or as a meal by adding ½ cup cooked rice to your bowl to make a filling yet light meal.
7.    This soup freezes well so freeze in glass containers and enjoy at any time.

Go here to print this recipe:  recipe_black_bean_soup.docx