Many of you have been asking me for this recipe and I keep saying I'll post it on my blog. Well, here it is! We had it for supper tonight, with salad of course.
Black Bean Soup and Avacado Tomato Salsa
(adapted from La Dolce Vegan by Sarah Kramer)
2 tsp olive oil1 small onion, minced
1 stalk celery, chopped
1 medium carrot, chopped
2 cloves garlic, minced
2 cups vegetable stock
1 1/2 cups cooked black beans
1 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
Heat the oil on medium heat, add the onion and saute until translucent. Add celery, carrots, garlic and saute 2 to 3 minutes. Add stock, beans, chili powder, oregano and salt. Bring to boil, then reduce heat, cover and simmer for 15 minutes. Blend with a hand blender.
1 medium tomato, chopped
1 avacado, cubed
1/4 cup cilantro, minced
1 green onion, chopped
2 tsp lime juice
Combine the salsa ingredients in a bowl.
Serve the soup by adding a dollop of the salsa to the soup, like so ...
1. Make the soup. 2. Make the salsa.