Cuban Black Bean Soup

This recipe was adapted from Forks Over Knives and Lindsay Nixon’s Happy Herbivore Abroad. Serves 4

1 onion, diced

2 t chili powder

1 t ground cumin

2 15 ounce cans (3 c) black beans, rinsed and drained

1 to 2 c vegetable broth

1 c prepared salsa

1 T lime juice

Optional toppings: cilantro, green onions, hot sauce, sour cream, organic corn chips or homemade tortilla chips (add link)

Saute the onion in a medium pot over medium heat about 2-3 minutes or until translucent. Add the chili powder and cumin and stir to coat the onions.  Add the black beans, 1 c broth, and salsa.  Cover.  Once the soup boils, lower heat and simmer covered for ~10 minutes. Remove from heat.  Use an immersion blender or a regular blender to puree about half of the soup. Add broth if needed to reach desired consistency.  Stir in lime juice and adjust seasonings if needed.  Serve with cilantro, green onions, hot sauce, sour cream, organic corn chips or homemade tortilla chips (add link).

Check out the recipe below for sour cream that tops any store bought GMO soy version.

Cashew Sour Cream from veganlifestylemagazine.com

1 c cashews soaked in 1 c water then drained (or microwaved for 1 minute if no time to soak)

1/2 clove garlic or 1/2 t minced garlic

1 T neutral oil

1/2 t Himalayan pink sea salt

Juice of 1 lemon

Puree all ingredients in a high powered blender until smooth. Sour cream will thicken further with refrigeration.