Black Bean Soup
Mary Beth Atwell
ingredients
- 2 cups coarsely chopped onion
- 1 cup chopped carrot
- 3/4 cup sliced celery
- 4 garlic cloves, minced
- 1.5 teaspoons ground cumin
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Chipotle chili powder (use less if you don’t like spicy food)
- 2 bay leaves
- 2 cups water
- 3 15-ounce cans black beans, rinsed and drained
- 2 14.5-ounce cans chicken broth
- 2 14.5-ounce diced tomatoes
- Freshly chopped cilantro, optional
- Lime wedges, optional
directions
- 1
Saute onion, carrots and celery in 2 tablespoons olive oil about 10 minutes. Add garlic and saute one more minute. Add remaining ingredients and bring to a boil. Reduce heat, partially cover, and simmer for 2 hours, stirring occasionally. Remove from heat and discard bay leaves.
- 2
Serve with cilantro and lime wedges.
Source: Mary Beth Atwell
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