Ingredients
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4 cups water (at least)
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1 cup dried black beans, soaked for 1-2 days, rinsed and drained
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4 bay leaves
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1 tablespoon olive oil
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3 garlic cloves, sliced
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1 small onion, chopped
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2 carrots, chopped
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1 1/2 cups cauliflower florets
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1 red bell pepper, chopped
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1/2 cup sun-dried tomato, rehydrated
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1/3 cup fresh cilantro, chopped
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sea salt
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2 teaspoons cumin seeds
Instructions
- In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
- In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
- Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
- Stir in cilantro and salt to taste.
- Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.