Black Bean Soup (Vegan)

Sauteed onions, garlic, and tomatoes seasoned with cumin and oregano make this Black Bean Soup absolutely irresistible in its simplicity and flavor. It is served with Chipotle Sauce that you make with plant-based mayonnaise and canned chipotle chiles in adobo sauce. Top with homemade Pico De Gallo and enjoy! My homemade Pico De Gallo recipe is here.

• 1 tsp olive oil
• 1 large white or yellow onion, finely chopped
• 3 garlic cloves
• 1 tsp dried oregano
• 1 tbsp ground cumin
• 3 large tomatoes, chopped
• 3 15-oz cans black beans, drained
• 4 cups vegetable broth
• salt and black pepper to taste
• 1 cup vegan mayonnaise
• 1 7-oz can chipotle chiles in adobo sauce (you will only use 1 1/2 tbsp of the sauce)
• 2 cups Pico de Gallo 
• tortilla chips (optional)

1. Heat olive oil in large sauce pan or skillet on medium high. Add onions and garlic and saute for 5-7 minutes or until onions become translucent. Add oregano and cumin. Saute for 2 more minutes. Add chopped tomatoes, black beans, and vegetable broth. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat.

2. Transfer half of soup mixture to blender. Puree until smooth. Transfer back to remaining soup. Keep warm.

3. To make chipotle sauce, combine 1 1/2 tbsp of chipotle chiles sauce with mayonnaise. (You only need to use the sauce from the chiles can. Don't use the chiles. Save them for another use) Mix well.

4. Serve soup with chipotle sauce, Pico de Gallo, and tortilla chips.

Adapted from Roberto Martin's "Black Bean Soup" recipe in Vegan Cooking for Carnivores, p. 84