Black Bean-Vegetable Soup Recipe
Ingredients
| 5 cups nonfat chicken broth, vegetable broth, or water | ||
| Garlic | 5 Clove (5gm), minced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), chopped | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| Ground coriander | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 5 cups home-cooked or canned black beans, drained and rinsed | ||
Directions
Place broth or water, garlic, onion, celery, carrots, red pepper, coriander, and cayenne in a large, heavy soup pot.
Bring to a boil, reduce heat, and simmer for 45 minutes.
In a blender or food processor, puree 1 1/2 cups of the black beans and add to broth with the remaining whole beans.
Simmer for 15 minutes.
Variation â– Add 1 cup of cooked brown rice to soup with beans.
Substitute cumin for coriander.
Substitute oregano for cayenne pepper.
Add 2 tablespoons cider vinegar.
Bring to a boil, reduce heat, and simmer for 45 minutes.
In a blender or food processor, puree 1 1/2 cups of the black beans and add to broth with the remaining whole beans.
Simmer for 15 minutes.
Variation â– Add 1 cup of cooked brown rice to soup with beans.
Substitute cumin for coriander.
Substitute oregano for cayenne pepper.
Add 2 tablespoons cider vinegar.
Chef
