10-Minute Vegan Black Bean Soup:

Today is a long  and rainy day. This black bean soup has made it much better. I am going out of town this weekend and have a lot going on, so I don't see myself posting much. But feel free to check out some old posts and leave some love for when I get back. I can't believe how many posts have piled up on here already! I feel as if I've written a book.

This soup serves 2 and easily doubles. The measurements for the seasonings are pretty on-point, but you may want to add a little more salt, use less cayenne, etc. Just taste it while cooking; it's the best part! You can also cook it for a little longer if you have the time. The flavors will soak in a little better, but it's delicious either way.

Ingredients:

1 can black beans (15 oz.)
1/2 cup onions, very thinly diced
1 clove garlic, minced
1/2 tsp. smoked paprika
1/4 to 1/2 tsp. cumin (to taste)
1/4 tsp. salt (or more, to taste)
Dash of garlic powder
Dash of cayenne pepper
2 tsp. olive oil
1/2 cup heirloom tomato, diced

Instructions:

1. Add the olive oil, onion, and garlic to a pot. Saute on medium heat until translucent, about 3 minutes.

2. Stir in the remaining ingredients and bring to a boil. Check and make sure the seasonings are right, adding more as necessary.

3. Reduce heat to low, and continue cooking for another 5 minutes. Top with the diced heirloom tomatoes, and serve.