1 teaspoon olive oil
1 white onion, chopped
3 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Freshly ground black pepper
3 - 15 ounce cans organic black beans (do not drain)
1 - 15 ounce can organic tomato sauce
3/4 cup water or vegetable broth


1.Heat olive oil in a large pot over medium heat. Once oil is hot, add in onions and garlic, stirring frequently for 3-5 minutes or until onions are translucent.
2.Add in spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Stir for 30 seconds then add in black beans, tomato sauce and water. Be sure to not to drain the black beans; the extra black bean juice will help to thicken the soup!
3.Bring soup to a boil, then reduce heat and simmer uncovered for 25 minutes.
4.Taste and adjust seasonings as necessary. If your beans and tomato sauce wasn't salted, you may need to add a pinch of salt. It's up to you! Garnish with cheese, cilantro and sour cream, if desired. I like to serve mine with crunchy tortilla chips. Serves 4.

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