Black bean soup

Ingredients

• 500 g Black beans, soaked overnight
• 950 ml Home made vegetable stock
• 2 tbsp Olive oil
• 1 pcs Onion, diced
• 1 pcs Large carrot, diced
• 4 clove Garlic
• 710 ml Tomato, finely chopped
• 1 pcs Jalapeno peppers, seeded and coarsely chopped
• 1 tsp Cumin seed, ground
• 60 ml Fresh coriander, chopped

Method

1. Presoak beans overnight.
2. Drain beans and place in a saucepot with water.
3. Simmer until just tender.
4. Heat olive oil in a saucepot over medium-high heat.
5. Add onion, carrot, and garlic.
6. Cook until onion is tender.
7. Adde cumin and jalapeno and cook for 1 minute.
8. Add the beans, tomatoes, and stock.
9. Simmer the soup for 15 minutes.
10. Remove 1 cup beans and puree with a food blender.
11. Stir the pureed beans back in the saucepot and reheat.
12. Serve garnished with cilantro.