Black and White Bean Soup
|Olive oil||1 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Chopped sweet peppers||1 Cup (16 tbs) (Red And Green Ones)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped garlic||1 1⁄2 Teaspoon|
|Low sodium vegetable broth||4 Cup (64 tbs)|
|Canned black beans||1 Cup (16 tbs), rinsed and drained|
|Canned cannellini beans||1 Cup (16 tbs), drained, rinsed|
|Frozen corn kernels||1 Cup (16 tbs)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Chopped fresh italian parsley||1 Tablespoon|
Warm the oil in a large saucepan over medium heat.
Add the onions and cook for 5 minutes, or until soft.
Add the red and green peppers, carrots, garlic, and 1/2 cup of the broth.
Cook, stirring often, for 10 minutes.
Add the black beans, cannellini beans, corn, cumin, coriander, and the remaining 3 1/2 cups broth.
Simmer for 15 to 20 minutes, or until the vegetables are tender.
Stir in the parsley.