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Velvety Black Bean Soup

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Ingredients
  

  • ½ onion chopped
  • 2 – 3 cloves garlic chopped
  • 1 15 oz can black beans
  • 1 15 oz can stewed tomatoes
  • 3 bay leaves
  • 3 – 4 ancho chiles rinsed
  • 1 Tbsp olive oil
  • 4 cups 32 oz vegetable broth
  • salt and pepper to taste
  • avocado optional as garnish
  • tortilla strips optional as garnish, I used gluten-free, corn-free, brown rice tortillas
  • cilantro optional as garnish

Instructions
 

  • Heat olive oil in soup pot for one minute then sauté onion until translucent.
  • Add the garlic and cook for another 1 – 2 minutes. Make sure not to over cook or garlic could burn and will taste bitter.
  • Add black beans, tomatoes, vegetable broth and give it a good stir. Then add bay leaves, ancho chiles, salt and pepper.
  • Allow to cook for 30 minutes.
  • Puree in batches if you have a small blender.
  • While soup is cooking cut up avocado and place in a bowl.
  • If using, cut tortillas into strips and bake at 350 degrees F for 8 minutes. Place in separate bowl for garnish.
  • Garnish with cilantro, avocado, and tortilla strips.
  • Enjoy!