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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I combined two recipes and improvised a bit to come up with this one. It's easy and delicious! Ingredients:
4 (15 ounce) cans black beans |
1/4 cup olive oil |
2 carrots, finely chopped |
1/2 red bell pepper, finely chopped |
1 large onion, finely chopped |
2 garlic cloves, finely chopped |
2 1/2 chicken bouillon cubes or 2 1/2 vegetable bouillon cubes |
2 1/2 cups boiling water |
1 lemon, juice of |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
3 tablespoons cornstarch |
salt and pepper, to taste |
Directions:
1. Heat olive oil on medium. When warm but not hot, add chopped onions and garlic. Sauté for 5 minutes.
2. Add carrot and bell pepper and sauté for 5 more minutes.
3. Puree one can of beans with their liquid and add the puree, along with the boiling water and bouillon, to the pot. Simmer for 10 minutes.
4. Add lemon juice, cumin, cayenne, and remaining beans with liquid. Remove some of the liquid from the soup and combine with the cornstarch in a separate bowl. Mix until the cornstarch seems dissolved, and then add to the soup.
5. Simmer for 1/2 hour, or longer if you have the time. Season with salt and pepper; the beans already contribute a good amount of salt, so more pepper may be needed to balance that out.
6. Enjoy!
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