Black Bean Soup (V)

This is an easy recipe that you can vary depending on what is in your fridge. The other night I had two leftover boiled potatoes I added. Don't feel you have to follow every step of the recipe - the important thing is to simmer soup long enough for the beans to get soft if you use dried beans.

You need at least:
1 - 2 onions
2 cans crushed tomatoes
1 can coconut milk
3 cups black beans or dried beans
2 tbsp cooking oil (olive or canola)
1 - 2 grated carrots
2-3 garlic cloves, minced
2 tsp cumin
2 tsp salt
1/2 tsp turmeric
1/4 tsp cloves
1/2 tsp cardamon
1 bay leaf
1/4 tsp black pepper
4 - 5 cubes of broth
If you use dried beans, start by rinsing them and boiling them for a few minutes in a covered pot. Turn off under pot and leave lid on for an hour.

1. Chop onion and fry in cooking oil.
2. Add all spices except for bay leaf
3. Mince garlic and add to onions and spices
4. Once onion is soft, add crushed tomatoes, coconut milk, beans, and the remaining ingredients
5. Simmer until everything is soft and flavors have blended - if you use dried beans this can take an hour. To save time, I use a cast iron pot and turn the heat off after it has boiled for a while. the cast iron keeps the soup warm and it continues to cook even though the heat is not on. Taste and add more spices if desired. For additional saltiness and spice: add fish sauce (will make it un-vegan).