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Winter Black Bean Soup

Warm some oil (don't be shy: the more oil you use now, the silkier your soup will be later) in your favorite soup pot. Saute 1 chopped onion, 1 cup of chopped celeriac, and 1 cup of chopped carrot. Once they have started to soften, add 4 cloves of minced garlic, 1 t of salt and some red chili flakes or black pepper.
When the garlic has softened, add 1/2 t of oregano, 1 t of cumin, a few good dashes of hot sauce, and 2 T of apple cider vinegar. If you plan to make a vegetarian soup, add 1 T of miso and let that soften in with the veggies. Now add 2 cups of cooked black beans and 4 cups of water (for the vegetarian version) or chicken broth. Simmer for 30 minutes. Use an immersion blender to smooth out some of the soup (or let the soup cool and use a blender to blend about half of the soup). Check the seasoning and add more hot sauce, salt, or vinegar, depending on how you like it.
Sprinkle some fresh queso on each bowl, and serve with fresh bread or sweet potato rolls.