BLACK BEAN SOUP

Ingredients:

• 2 Tbsp extra-virgin olive oil
• 1 onion, diced
• 1 carrot, chopped
• 1 sweet potato, chopped
• 2 stalks celery, chopped
• 4 cloves of garlic, chipped
• 2 (425 ml) cans black beans, drained and rinsed well (or 4 cups precooked beans)
• 2 Tbsp mild chili powder
• 1 chipotle, seeded and chopped
• 1 (400 ml) can diced tomatoes
• Sea salt to taste
• Tamari sauce to taste

Garnish with:

• Tofu Sour cream (recipe below)
• Chopped fresh tomato
• Chopped cilantro

In a 4-6 quart pot, heat the oil and sauté the onions, celery, sweet potato, carrot and garlic until it begins to brown. Add the black beans and chili powder, and enough water to cover. Bring to a boil, then turn down to simmer for one hour, uncovered. Add water if necessary.

When the beans are soft, add the chipotle and blend together (you may need to do this in batches). Season to taste with sea salt and tamari sauce. For an extra burst of flavour, add a dash of hot sauce and a bit of fresh lime juice.

Mix in the canned tomatoes and cook until they are heated through. Serve in bowls, and top with Tofu Sour Cream, chopped fresh tomatoes and chopped cilantro.

TOFU SOUR CREAM

• 1 block firm tofu
• 3 Tbsp plus 1 tsp fresh lemon juice (or 3 Tbsp of bottled lemon juice)
• 3 Tbsp plus 1 tsp canola oil
• 1 tsp apple cider vinegar
• 1 tsp sea salt

Crumble tofu into a food processor. Add the lemon juice, canola oil, vinegar, and salt. Process, scraping down the sides of the food processor until the mixture is smooth. Will keep for 2-3 days in the refridgerator.