Black Bean Soup – Guatemala

Makes 4–6 servings

  • 1 T fair trade olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 c water or vegetable broth
  • 3 cans black beans, drained and rinsed
  • 2 tomatoes, diced
  • 1 green chili, diced
  • 2 t ground cumin
  • 2 t chili powder
  • ½ t salt
  • Cilantro, minced (optional)

In a large pot, sauté onion and garlic in oil until brown. In a blender, combine 1 c water/vegetable broth and 2 cans of beans. Blend until smooth. Add to onion mixture. Stir in tomatoes, chilis, remaining beans, spices and remaining water/broth. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve with cilantro.