This is a wonderful hearty soup, the perfect evening meal after a long day of mowing and working in the garden.
Black Bean Soup
1 Small Bag Black Beans
2 – 3 Onions, chopped
4-6 Garlic cloves, pressed or finely chopped
1/4 cup Coconut Oil
1 Large Squash
1 Pablano Pepper
Juice of 1 Lime
1/2 cup Fresh Oregano, finely chopped
1 small stem of Thyme
Pinch of Cumin
Salt and Pepper to taste
Soak the beans overnight. Discard the water and rinse beans. Place the beans and just enough water to cover them in large soup pot. Bring to a boil, then lower heat. Cover and simmer on low for about an hour.
Place the oil and onions in a skillet and saute for a couple of minutes. Add pepper, squash, and garlic. Continue to saute for a couple more minutes. Puree about a cup of beans. Add the vegetables and puree back into the rest of the beans in the large soup pot.
Stir in herbs and seasonings. Simmer for about an hour. Remove from heat and stir in the lime juice.
Serve hot with your favorite toast slathered in Herbal Butter!
What’s cookin’ at your place?
😉 -Marci
