Smoky Black Bean Bisque

Smoky Black Bean Bisque

From the Cookbook Better Than Vegan

SERVES 4

• 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)

1. Sauté the yellow onion in a stockpot over medium heat for 8 minutes.
2. Add water 1 to 2 tablespoons at a time to keep the onion from sticking.
3. 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.
4. Decrease the heat to medium and cook the soup, covered, for 20 minutes.
5. Season with salt and purée the soup in batches in a blender. Return the puréed soup to a pot and keep warm.
6. Serve garnished with the lime wedges, cilantro, and red onion.