2 teaspoon vegetable oil
1 onion, chopped
2-4 cloves garlic, minced or pressed
2 14.5 oz cans organic diced tomatoes, undrained
3 15 oz cans black beans, drained, rinsed and pureed
1 3/4 cups vegetable broth
1 jalapeno chile, seeded and minced
2 teaspoon cumin seeds
1/4 cup green onion, finely chopped
shredded vegan cheddar cheese, for garnish, optional
vegan sour cream, for garnish, optional
cilantro leaves, for garnish, optional
In larger pot (4-6 quart), combine oil, onion and garlic. Cook over medium heat, stirring often, until onions are soft. Add tomatoes, beans, broth, chile and cumin seeds. Bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes. Stir in green onions. Super easy!! Bon Apetit! I totally suggest the vegan cheese, vegan sour cream and cilantro on top. Its an awesome soup that is great reheated, especially in the winter. I hope you love it as much as I do.