Black Bean Soup

2 Tbsp Olive Oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
2 tsp cumin
2 tsp coriander
1/2 tsp red chili flakes
1 tsp sea salt 1 - 14oz can diced tomatoes 3 - 15oz cans black beans, drained 1-1/2 cups vegetable broth

In a large pot, warm oil over medium heat. Add onion and sauté 5 mins or unti golden brown. Add garlic and sauté 1 minute. Stir in cumin, coriander, chili flakes and salt. Cook 2 mins. Mix in tomatoes, beans, and broth. Simmer on low heat 20-30 minutes. Puree in a blender until smooth.

To Freeze: Freeze in freezer safe container

To Reheat: Reheat in microwave or covered pot.