Black Bean-Vegetable Soup
|Nonfat chicken broth/Vegetable broth / water||5 Cup (80 tbs)|
|Garlic||5 Clove (25 gm), minced|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Ground coriander||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Black beans||5 Cup (80 tbs) (Home Cooked Or Canned, Drained And Rinsed)|
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.