Black Bean Tortilla Soup

Ah, it feels good to be back.

After what felt like the longest hiatus EVER (OK, so it was only like 10 days), I am so happy to be getting back on track with cooking and more importantly, blogging.

Our move went amazingly well, and we’ve settled into our new place nicely. It was tough to live off of pasta and take-out for the past two weeks, as we decided against stocking the fridge and shelves pre-relocation. I am SO thrilled to be making meals in my new, and MUCH improved, kitchen with a fresh batch of beans, grains and produce to work with. We’re even closer to a Trader Joe’s and Whole Foods which only adds to my happiness about our new home.

The one thing we did take with us was a huge amount of veggie broth, so I instantly knew I had to come up with a new soup recipe. Especially since it already started snowing in our neck of the woods! This black bean soup is super simple and it’s spiciness is a welcome warmth as the winter begins to settle in.

6 cup black beans

5 cups vegetable broth

2/3 cup coconut milk

1 green bell pepper, chopped

1 red onion, diced

1 cup fresh cilantro, chopped

1 clove garlic, minced

1 cayenne pepper, minced

2 tbsp olive oil

1 tsp sea salt

1/2 tsp dried marjoram

1/4 tsp black pepper

*Use crushed tortilla chips as garnish

• Cook onion, bell pepper, garlic and cayenne pepper in olive oil over medium heat in a sauepan for 5 minutes
• Meanwhile, in a food processor, pulse 3 cups of the black beans with 1 cup of the veggie broth until smooth
• Add salt, black pepper and marjoram to onion mix and stir for 1 more minute
• Add pulsed beans, remaining whole beans and remaining veggie broth and bring to a boil
• Reduce to a simmer and cook on medium/low heat for 1 hour
• After 1 hour, add cilantro and coconut milk and let cook for 5 more minutes
• Garnish with tortilla chips