What's for dinner? Black Bean Soup

Our early summer weather has been slow to warm up this year.  Lots of chilly, rainy days.  So, I had yet another excuse to make one of my very favorite soups last week - Black Bean Soup.  This recipe would be easy to make vegan and has a wonderful flavor.

Black Bean Soup

By Raechel Medina

Makes 4 main-dish servings

Olive or canola oil

1 c. chopped onion

1 1/2 c. chopped carrots

3/4 c. chopped celery

2 cloves garlic, minced

2 c. chicken broth (homemade or Kitchen Basics)

1 1/2 c. water

4 c. pre-cooked black beans, rinsed and drained

2 Tbsp. chopped fresh cilantro

1 Tbsp. lemon juice

1 tsp. dried oregano, crushed

1/2 tsp. dried thyme, crushed

1/4 tsp. red pepper

1/8 tsp. black pepper

Salt, to taste

1/4 c. cashew cheese

2 c. cooked rice (optional)

Splash a bit of oil into a large pot.  Cook onion, carrots, celery and garlic, stirring frequently, until tender.  Stir in water, broth, beans, cilantro, lemon juice, oregano, thyme, red & black pepper.

Puree about half of the soup (I do this with an immersion blender right in the pot, leaving some whole veggies and beans for texture.  You can also put about half of the soup into a blender to puree it - just be sure to hold the blender lid on with a towel over it, then and it back to the pot of soup.)  Bring to a boil and reduce heat.  Simmer, covered, for about 10 minutes.

Serve over rice, if desired, with a dollop of "cheese" on top.