This recipe is inspired by one submitted to Gourmet magazine by the late Lori Colwin, author of delightful novels and equally delightful cookbook/memoirs. This version is THM friendly, hearty and delicious.
BLACK BEAN SOUP
1. Soak 2 cups of dried beans in cold water to cover for 1 hour. Drain beans.
2. Add 3 cups of vegetable broth, 1 (28 ounce) can of crushed tomatoes and 1 cup of water
3. Add 2 big cloves of garlic chopped fine, 1 minced sweet onion, and 2-3 small potatoes cut in pieces
4. Cover the pot and cook on low for 3 hours (stirring occasionally) or until beans are cooked through
5. Puree in batches. (You can puree the entire pot of soup or leave half of the soup with whole beans if you prefer that consistency. Alternately you can leave the entire amount whole and serve over rice.)
This is wonderful topped with vegan sour cream and cheddar style dairy free cheese (such as Daiya or Follow Your Heart). Other toppings might include fresh salsa, chopped sweet onion, or green onions.
Serve with a green salad and a side of cornbread and this is company worthy !