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Sunday, September 11, 2016

Black Bean Soup

This makes a huge batch of soup so if you don't need a lot it would be wise to cut it in half. You could still use a full can of black beans and a full potato. This recipe is delicious served with cornbread.

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
4 carrots, diced
2 stalks celery, diced
1 potato, diced
2 bell peppers, diced (can be red or green or one of each)
2 quarts veggie broth (or bouillon & water combined)
1 15 oz. can black beans
2 cups frozen corn
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cayenne pepper (more or less to alter spiciness)
cilantro, chopped
1 avocado, chopped

Sautee all veggies in olive oil until slightly tender. Add broth & seasonings. Simmer for about 20-30 minutes. Serve topped with a little lime juice, chopped cilantro & avocado.

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