Black Bean Soup

Ingredients

  • 1 cup chopped white onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons minced garlic
  • 1 32-ounce carton vegetable stock
  • 2 15 ounce cans of black beans or 3 to 4 cups cooked black beans
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons cumin
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon of water

Directions

  • In a large pot add 2 tablespoons of vegetable oil.
  • Saute onions, celery, and carrots.
  • Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables.
  • When the onions begin to become translucent add bell pepper and garlic.
  • Continue to saute vegetables until the garlic becomes fragrant.
  • If using canned black beans rinse to remove excess starch.
  • Add beans and vegetable stock to pot.
  • Add 1 teaspoon of salt and the cumin to the soup.
  • Allow the soup to simmer for about 10 minutes to heat through.
  • Taste soup, and adjust salt if needed.
  • Add cornstarch and water mixture to the soup.
  • It will help thicken the soup.
  • Just before serving, add the lemon juice.

source

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Black Bean Soup