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)
- Pick over the beans and remove any pebbles. Add to a large bowl and cover with water, leaving room for them to double in size. Soak for 8 – 12 hours, then drain when ready to cook.
- In a large pot add the vegetable stock, drained beans, brown onion, carrots, fresh garlic and bay leaves.
- Bring to a simmer and cook for two hours or until the beans are tender.
- Remove the bay leaves and discard.
- Using a high-powered blender, carefully puree half of the soup until completely smooth.
- Return the pureed soup to the pot and stir in the baby spinach. Bring back to a simmer and let cook for 5 more minutes.
- Meanwhile, stir together the raspberry fruit spread and ancho chile powder. Taste and add more ancho chile powder if needed.
- To serve, divide into soup bowls, then swirl in the raspberry-ancho mixture
The soup will keep, covered in the refrigerator for up to a week. It can also be frozen without the raspberry swirl.