If you are not into spicy don't be intimidated by this recipe. If you are into spicy adjust seasonings to taste.
1 tablespoon olive oil
1 large onion, peeled and diced
3 garlic cloves, peeled and minced
1 1/2 teaspoons cumin
1 carrot, diced thin
2 celery stalks, diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
2 cups cooked black beans or rinsed and drained canned beans
4 cups vegetable stock
1 teaspoon sea salt
1/4 cup chopped fresh cilantro
For the soup:
In a skillet, heat oil and saute onion 5 minutes. Add cumin and garlic, stir and cook 2 more minutes
Add carrot, celery, bell pepper, jalapeno, black beans and chicken stock. Bring to a boil, add sea salt, cover and simmer over medium-low heat for 10-15 minutes.
Add cilantro to the soup at the end of cooking and serve with polenta croutons.
For the polenta;
Dice polenta into one inch cubes and fry in coconut oil until lightly browned and crispy on all sides
Drain polenta on paper towels to remove excess oil.
Season polenta with a pinch or two of sea salt
For the polenta, you have the choice to either use premade polenta or to make it yourself. If you make it yourself make sure to give yourself time to cook the polenta and then get it into the refrigerator for at least one hour. My advice is to make the polenta a little on the thick side before putting it in a pan to set. Also, it can be difficult to keep the diced polenta together so you may want to fry it in larger segments and then dice into smaller croutons later. I'm still experimenting and will update this note later! That said, I love this recipe and the polenta croutons!