Black Bean Soup



1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1⁄4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1⁄2 cup boiling water
2 (15 ounce) cans black beans, undrained
1⁄2 teaspoon salt
1⁄2 teaspoon cumin
1⁄2 lemon, juice of
1 1⁄2 tablespoons cornstarch


In a pot, combine the first six ingredients; simmer for 10 minutes

Add half a can of beans, salt and cumin; cook for 5 minutes

Puree soup (I use an immersion blender which makes it easy to do it right in the pot)

Add the rest of the beans to the soup

Combine the cornstarch with 1 1/2 tablespoons of water

Add the lemon and the cornstarch to the soup; cook until thickened

This was AMAZING and so easy! I’ll never used dried beans again – This has found a new home in my regular-use cookbook!