It’s finally beginning to feel like Fall which means Smoothies and Salads just won’t cut it anymore. I decided to whip up a batch of my Vegan Black Bean Soup to keep me warm and full.
2 Cans of Goya Black Beans
1 Can of Vegetable Stock (I used Whole Foods 365 Brand)
3Tbsp Smoked Chipotle Spice (or Chili Powder)
2Tbsp Garlic Powder
1Tbsp Black Pepper
1 Raw Onion
1 Pablano Pepper
1 Container Non-Dairy Sour Cream
Put Black Beans,Spices and Vegetable Stock in Blender for one minute. In a Large Saucepan on Medium Heat cook on stove top. Chop Onion and Pablano Pepper. Put half into Soup and leave some for garnish.While the Soup cooks, dice tomato and cut avocado in thin strips in attempt to end up with neat, curved pieces. Soup should only need 10 minutes to cook. Either put all four servings in bowls or save some for later. Add garnishes and a dollop of sour cream and there you have it!