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BLACK BEAN SOUP WITH RASPBERRY ANCHO SWIRL
Laura Ann Masura
The beans for this hearty and delicious soup need to soak overnight. If you prefer, you can use drained, canned beans. If you don’t have ancho chile powder, use any other dried chile powder you prefer.
Recipe by Laura Ann’s Jams
Makes eight servings
Active time, 45 minutes. Total time, 12 hours
Gluten free, sugar free, salt free, vegan
- 1 pound dried black beans
- 3 quarts of water, to cover
- 6 cups vegetable stock
- 1 large brown onion, chopped
- 2 large carrots, peeled and chopped
- 2 Tablespoons fresh garlic, minced
- 2 bay leaves
- 4 cups baby spinach
- 1 cup Laura Ann’s Lo-Fi Raspberry Fruit Spread
- 2 Tablespoons pure ground ancho chile powder (or more, to taste)
