Vegan Black Bean Soup With Cilantro - cooking recipe

Ingredients

4 cups water (at least)
1 cup dried black beans, soaked for 1-2 days, rinsed and drained
4 bay leaves
1 tablespoon olive oil
2 teaspoons cumin seeds
3 garlic cloves, sliced
1 small onion, chopped
2 carrots, chopped
1 1/2 cups cauliflower florets
1 red bell pepper, chopped
1/2 cup sun-dried tomato, rehydrated
1/3 cup fresh cilantro, chopped
sea salt

Preparation

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. Saute, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
Remove the bay leaves from the beans. Add the sauteed 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 puree until desired consistency.