Smoky Black Bean Bisque
From the Cookbook Better Than Vegan
Ingredients
- 1 small yellow onion diced small
- 2 cloves garlic minced
- 2 teaspoons cumin seeds toasted and ground
- 2 teaspoons fresh oregano minced
- 3 chipotle peppers in adobo sauce
- 4 cups cooked black beans
- 21/2 to 3 cups vegetable stock
- Sea salt to taste
- 1 lime quartered (garnish)
- 1 cup cilantro fi nely chopped (garnish)
- 1 small red onion diced small (garnish)
Instructions
- Sauté the yellow onion in a stockpot over medium heat for 8 minutes.
- Add water 1 to 2 tablespoons at a time to keep the onion from sticking.
- Add the garlic, cumin, and oregano, and cook for another minute. Add the chipotles, black beans, and vegetable stock, and bring to a boil over high heat.
- Decrease the heat to medium and cook the soup, covered, for 20 minutes.
- Season with salt and purée the soup in batches in a blender. Return the puréed soup to a pot and keep warm.
- Serve garnished with the lime wedges, cilantro, and red onion.
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