Description
This black bean cumin soup makes a hearty yet cozy dinner for the winter season. It is simple to put together, and you can serve it with crackers, croutons, bagel chips, or freshly baked bread.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 large onion
- 5 garlic cloves
- ½ tsp salt
- 1 Tbsp fresh thyme
- 3 cans black beans–drained and rinsed
- 4 cups vegetable stock
- 1 (28) oz can diced or whole tomatoes
- 2 tsp ground cumin
Garnish: sour cream, fresh cilantro, avocado
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and salt and cook until softened, about 5-7 minutes.
- Add garlic and thyme (full stems), and cumin, and saute for an additional minute.
- Stir in the beans, tomatoes in their juice, and vegetable stock.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove thyme stems and discard.
- Using an immersion blender, puree until the soup is smooth and creamy and no large chunks are left.
- Pour into serving dishes and garnish with fresh cilantro, sour cream, or avocado if so desired! Or serve those on the side and let your guests choose!