Black Bean Soup

 

Ingredients

• 1 tablespoon olive oil
  
  
  
• 1 onion, diced
• 6-7 cloves garlic, minced
• 400g black beans, soaked overnight
• 3-4 cups vegetable stock

• 1 fresh chopped green chilli
• 1 1/2 tablespoons oregano
• 1 teaspoon cumin
• rock salt and black pepper to taste
• 2 leaves bay
• 1/2 cup chopped fresh coriander

• Sliced avocado, for garnish (optional)

Method

1. Cook the black beans in water in a pressure cooker for 5 to 6 whistles.
2. In a pot heat the olive oil over a medium heat, add the onion and cook, stirring for about 5 minutes.
3. Stir in the chilli, oregano, cumin, rock salt, pepper, and garlic and cook for another 1 to 2 minutes.
4. Add the cooked black beans, stir and cook for another 1 to 2 minutes.
5. Stir in the vegetable stock and bay leaves. Bring the soup to a boil and then reduce the heat and simmer uncovered for around 30 minutes.
6. Using a blender, purée the soup for about 1 minute.
7. Stir in coriander. Serve immediately and garnish with sliced avocado if desired.