Spicy Vegan Black Bean Soup with Cilantro and Green Tabasco
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Category
Soup
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Cusine
Vegan
What do you need?
How to make?
Ingredients
1 large red onion, finely diced
2 tsp. olive oil
2 tsp. finely minced garlic
1 T ground cumin
2 tsp. oregano
1 packet Goya Sazon Seasoning
3 cans + 1 can black beans
2 cans vegetable broth
2 cans water
1 T + 1 T Green Tabasco Sauce
1 cup finely chopped fresh cilantro
Directions
Heat the olive oil in a large heavy soup pot, then add the finely diced red onion and saute over medium-high heat until the onions are just starting to brown. Turn the heat down to medium, add the minced garlic, ground cumin, oregano, and Sazon Seasoning and saute until the spices are fragrant, about 2 minutes more. While the onions are cooking, drain 3 cans of black beans into a colander placed in the sink. Rinse with cold water until no more foam appears and let beans drain. Put the other can of undrained beans into a food processor or the bowl attachment of an immersion blender and process until the beans are pureed. Add the drained beans, pureed beans, 2 cans of vegetable stock, 2 cans of water, and 1 T of Green Tabasco Sauce to the soup pot and simmer soup over low heat for 45 minutes to one hour, or until soup has thickened slightly and flavors are well blended. Taste the soup to see if you want to add the second tablespoon of Green Tabasco Sauce Add the chopped cilantro and simmer for about 5 minutes more. Serve hot.
