Black Bean Soup
Ingredients
- 2 cans of black beans
- 1 medium carrot or 15 small carrots
- 1 Tbsp. olive oil
- 1 medium bell pepper (green)
- 1 large white onion, chopped
- 1 cup vegetable broth
- 6 medium cloves garlic, minced
- 2 stalks of celery, chopped
- 1 tsp. salt
- black pepper
- cayenne pepper, to taste
- Optional toppings: shredded cheese, sour cream, cilantro, chopped onions or peppers, salsa
Directions
1. Heat oil in large sized skillet. Add onion, half the garlic, cumin, salt, carrot and celery. Sauté over medium heat until the carrot is just tender. Add the remaining garlic and the bell pepper. Sauté until everything is very tender (another 10 to 15 minutes). Add broth and black beans to the sautéed mixture.
2. Stir in chicken broth, black pepper, cayenne. Puree, keeping the soup chunky, in a blender or food processor, and return to the skillet or kettle. Simmer over very low heat 10 to 15 minutes more. Serve.
Tags
Updated Sep. 2005
