Black Bean Soup | Lorna Vanderhaeghe

Ingredients

• 2 cups (500 mL) chopped onion
• 6 garlic cloves, minced
• 2 tsp (10 mL) cumin
• 2 tsp (10 mL) coriander
• 4 tbsp (60 mL) extra virgin olive oil
• 2 cups cooked black beans or 2 cans (14 oz/400 g) of Eden organic black beans
• 2 cups (500 mL) vegetable stock
• 1 red pepper chopped
• ½ cup (125 mL) finely chopped parsley
• ½ cup (125 mL) chopped cilantro
• ⅛ tsp (0.5 mL) cayenne pepper
• Juice of medium freshly squeezed lemon
• ½ cup (125 mL) essential fatty acids such as organic flax, hemp, or extra virgin olive oil
• chopped green onions, cilantro, sour cream, or yogurt for garnish