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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Cooking Light Magazine. Top this soup with a dollop of sour cream and/or chopped green onions. Ingredients:
1 tablespoon olive oil |
1/2 cup diced celery |
1/2 cup minced onion |
1/4 cup diced green bell pepper |
3 tablespoons chopped carrots |
1 tablespoon minced garlic |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon chili powder |
1/4 teaspoon fresh ground black pepper |
2 cups vegetable broth |
1 cup water |
3 (15 ounce) cans black beans, rinsed and drained |
sliced green onion (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally.
2. Add garlic and the next 4 ingredients (through black pepper); saute 3 minutes.
3. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
4. Puree soup with blender or immersion blender.
5. Garnish with sliced green onions, if desired.
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