We call this our vegan home run soup. Rich deep flavors, a little spicy, and easy to make.
1 red onion diced fine
6 cloves garlic minced
1 heaping tablespoon cumin seed
1 teaspoons chipotle chile powder
2 cinnamon sticks
2 teaspoons sea salt
2 tablespoons cane sugar
1 small bunch cilantro coarsely chopped
1 can whole tomatoes seeds removed and coarsely chopped
3-4 cups black beans cooked
4 cups vegetable stock
1-2 avocadoes cubed
Juice from one lime
Heat the oil in a heavy bottomed pot. Add the onion and sauté until soft.
Add the garlic, cumin, chipotle powder, cinnamon, salt, sugar, and half of the cilantro. Sauté an additional 2 to 3 minutes.
Add the tomatoes and then the beans. Sauté a few minutes longer. Add stock and bring to a boil. Simmer gently for 10-15 minutes.
Blend a cup or two of the beans and liquid and return to the pot. Check the salt level, adding more if needed.
Add the avocado and remaining cilantro plus the lime juice.