Black Bean Soup
INGREDIENTS
SERVINGS 4-6
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
DIRECTIONS
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!