Black Bean Soup
Bryan Lear
ingredients
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup minced onion
- 1/4 cup diced green bell pepper
- 3 tablespoons chopped carrot
- 1 tablespoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 cups vegetable broth
- 1 cup water
- 3 (15-ounce) cans black beans, rinsed and drained
- Sliced green onions
directions
- 1
Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- 2
Place half of soup in a blender, and process until smooth. Combine soup from blender back into saucepan. Pour in bowl and garnish with sliced green onions.
- 3
6 Servings (serving size: about 1 cup)
Source: Abby & Kyle Hedges
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