- 4 1/2 cups cooked black beans
- 2 cans diced tomatoes, un-drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 jalapeno, minced (seeded and deveined if you don’t want any spice)
- 1 tbsp cumin
- 2 tsp sea salt
- black pepper, to taste
- 4 green onions, sliced
In large pot, onion and garlic with a small amount of water. Cook over medium heat, stirring often, until onions are soft. Add tomatoes, beans, broth, jalapeno and spices. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Use an immersion blender or pour into a blender to puree and simmer for another 10 minutes. Stir in green onions and serve.
Garnish with cashew sour cream, fresh cilantro, diced avocado, salsa, tortilla chips, and/or anything else you may like.