No Meat Meals: Black Bean Soup

Today I made Black Bean Soup inspired by a recipe from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Not only was it delicious, but really easy to make as well. AND vegan if you leave out the sour cream!

Black Bean Soup

2 tbsp vegetable oil
1 large onion, chopped
1 tbsp minced garlic
1 tbsp chili powder
1 tbsp ground cumin
2 tbsp sherry
2 cans black beans, rinsed and drained
1 quart of vegetable stock
salt and pepper, to taste
4 tsp lime juice
sour cream and cilantro for garnish

1) Put the oil in a deep skillet or medium saucepan over medium heat. When hot, add the onion and cook, stirring, until softened, about 5 minutes. Stir in the garlic, chili powder, and cumin and cook, stirring, for another minute.

2) Stir in the sherry then cook for a minute and add the beans, stock, and some salt and pepper. Turn the heat up to medium-high and bring the soup to a boil, then turn the heat down to medium-low and cook, stirring occasionally, for about 10 minutes. Turn off the heat.

3) Use an immersion blender to purée some of the soup in the pan. Or cool the mixture slightly, pour about half of the soup into a blender, and carefully purée.

4) Add the lime juice and stir; taste and adjust the seasoning. Serve garnished with sour cream and cilantro.

- Megan Leigh