3 tablespoons olive oil
1 cup water
3 cloves garlic, minced
1 tablespoon fresh oregano
2 tablespoons dried basil
2 teaspoons dried basil
Horseradish
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1 pound concentrated vegan sour cream
In a medium skillet, heat the olive oil over medium heat. Add the water, garlic, and oregano. Cover, and cook 10 minutes on each side, until onions are translucent.
In a medium saucepan, heat the water to cover, bring to a boil, and cook, stirring constantly, until a thick, creamy soup has formed. Stir in the garlic and oregano, and cook, stirring, on each side, 5 minutes. Stir in the basil, parsley, oregano, black beans, vegan sour cream, and basil. Reduce heat to low. Cover, and pour the soup over the meat and vegetables. Let simmer for 20 minutes, stirring occasionally.