Soup, Vegan, Black Bean Soup with Cilantro and Green Tabasco

Ingredients

• 1 large red onion, finely diced
• 2 tsp. olive oil
• 2 tsp. finely minced garlic
• 1 T ground cumin
• 2 tsp. oregano (preferably Mexican oregano, but regular oregano will work if that’s all you have)
• 1 packet Goya Sazon Seasoning (optional, but good)
• 3 cans + 1 can black beans (15 oz. can)
• 2 cans (14 oz. each) vegetable broth
• 2 cans water (use the vegetable broth can)
• 1 T + 1 T Green Tabasco Sauce
• 1 cup finely chopped fresh cilantro

Directions

1. Heat the olive oil in a large heavy soup pot, then add the finely diced red onion and saute over medium-high heat until the onions are just starting to brown.
2. Turn the heat down to medium, add the minced garlic, ground cumin, oregano, and Sazon Seasoning (affiliate link) (if using) and saute until the spices are fragrant, about 2 minutes more.
3. While the onions are cooking, drain 3 cans of black beans into a colander placed in the sink. Rinse with cold water until no more foam appears and let beans drain.
4. Put the other can of undrained beans into a food processor or the bowl attachment of an Immersion Blender (affiliate link) and process until the beans are pureed.
5. Add the drained beans, pureed beans, 2 cans of vegetable stock, 2 cans of water, and 1 T of Green Tabasco Sauce to the soup pot and simmer soup over low heat for 45 minutes to one hour, or until soup has thickened slightly and flavors are well blended.
6. Taste the soup to see if you want to add the second tablespoon of Green Tabasco Sauce (affiliate link) (we did.) Add the chopped cilantro and simmer for about 5 minutes more. Serve hot.