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3 T. Olive oil
1 onion, finely chopped
2-4 cloves garlic, chopped
2 C. dry black beans, picked through and washed
8 C. veggie broth
2 pieces kombu seaweed cut into little pieces
1/2 tsp sea salt
Toppings:
diced tomatoes
cilantro
avocado
onions
chives
lime
Soak the beans in filtered water for several hours or overnight. Drain and rinse well.
Saute the onion and chopped garlic in the olive oil in a heavy soup pot until tender.
To the pot add the beans and kombu. Cover and bring to boil, then simmer for about 2 hours or until the beans are soft.
Puree in hi-speed blender or food processor in batches adding salt to taste.
Return pureed soup to the pot and rehear, stirring until soup thickens.
Top with fresh chopped cilantro, diced tomatoes, onions, chives and/or avocado and a slice of lime. Nut sour cream will go well on this also.
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