1 tbsp olive oil (you could use less – or none)
1 onion, diced
1-2 tsp garlic, minced
1 tsp coriander, ground
1 tsp cumin, ground
¼ tsp cinnamon (not sure if that’s a good idea or not)
(you could add 1 tsp chili powder or ½ tsp cayenne if you want to add some spice)
1-2 cans organic black beans (rinsed – removes 40% of the salt by rinsing)
1 can diced tomatoes
Cilantro, chopped fresh
Start by heating the olive oil and the onion together on medium high heat. Add garlic. Stir occasionally. Add the spices. When onions are translucent and smell good, pour in some vegetable broth and turn the heat to medium-low. Add the beans and tomatoes. I think it would taste better with 2 cans of beans per 1 of tomatoes bc of the flavor, but I was just cooking for 1 person and didn’t want to make too much. Cover and simmer for 15-20 minutes. Transfer it into a blender and blend in batches (took me about 3 batches). Taste and add salt/pepper if needed. I added cubes of tofu at the end too.
I didn’t do this yet but I think I’m going to add avocado (1/8 avocado per serving of soup) and cilantro.