Vegan Black bean soup

I hope you love this soup as much as my family !!! Simple and satisfying, this black bean soup is super easy to put together.

How healthy are black beans?

Black beans are packed with protein, making them an excellent option if you try to consume less meat in your diet. They also contain fiber, which promotes digestive and cardiovascular health, and potassium, which reduces blood pressure. Check out these other protein-rich foods.
How do you thicken black bean soup?

Pureeing or mashing one can of the black beans in this recipe helps thicken the soup’s texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a bit of flour or cornstarch. Return the mixture to the pot of soup and stir to thicken.

It is one of those feel-good soups that are reasonably simple and satisfying to put together.

  I have made this soup with canned beans and dry, and I usually keep the beans ready in my freezer. 
Here is my once-a-month process for all my beans  - I soak black beans, garbanzo, and kidney beans separately in a mixing bowl with thrice water FOR ABOUT 8 HOURS.

So usually do this at night, so I can wash and pressure cook in an instant pot in the morning.
It takes a little planning, but It helps with weekday meal prep to have these beans ready and available in the freezer, homemade and without additives.
Once I do this, I am set for at least two weeks. I have the beans ready in my freezer for any recipe on a busy day.

Ingredients

2 cans black beans or 4 cups prepared black beans

1 medium onion chopped fine 

2 teaspoon spoon fresh grated garlic

2 teaspoon spoon fresh grated ginger

3 cups vegetable broth 

 2 bay leaves 

2 cloves 

 1 inch cinnamon

1 green chilly

2 teaspoon roasted cumin powder

1 teaspoon coriander powder

1 teaspoon red chilly powder

 2 tablespoon concentrated tomato paste 

2 tablespoon chat masala 

salt and pepper to taste

2 tablespoon oil

Directions

1 . Heat the oil on medium heat in a pan and sauté onion, garlic, and ginger for 4 -5 min. 

2 . Reduce the heat - Add the dry spices - green chilies, and tomato paste. Cook for 1 minute and mix everything well. Add 1 cup of warm water.

3 . Now mix in the beans; wash them well to remove the preservatives if using canned. Take a spoon and mash some beans with it (about half of them )in the pan itself.

4 . Add the vegetable broth, salt, and pepper to taste. You can add an extra cup of vegetable broth if you like the soup a little less thick.

5 . Let it boil for 10 min on medium-high heat.