Vegan Black bean soup

As we prepare for another nor’easter to hit us, I make this soup to warm our bellies. It is one of those feel-good soups reasonably simple to put together and so satisfying.

  I have made this soup with canned beans and dry, and I usually keep the beans ready in my freezer.  Here is a quick process - Every other week, 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 (instant pot ) them 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 any 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. That said, the soup turns out great either way !!

Ingredients

2 cans black beans or 4 cups prepared black beans

1 medium onion chopped fine 

2 teaspoon spoon fresh grated garlic

3 cups vegetable broth 

 2 bay leaves 

2 cloves 

 1 inch cinnamon

  2  Big ealachi - Black Cardomom 

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 and garlic for 4 -5 min. 

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

3 . Now mix in the beans; if using canned, wash them well to remove the preservatives.  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. 

6 . Serve it hot; you can garnish it with green onions or avocado. Enjoy !!!