Vegetarian Black Bean Soup |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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A hearty bean/vegetable soup-even if you're not a vegetarian. You could save time and use canned beans instead of dried. Ingredients:
2 cups dried black beans |
2 tablespoons olive oil |
5 garlic cloves, minced |
2 cups chopped onions |
2 cups chopped red bell peppers |
2 cups chopped celery |
1/4 cup chopped celery leaves |
2 cups diced carrots |
10 cups water |
3 bay leaves |
14 1/2 ounces diced tomatoes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon cumin |
1 teaspoon dried oregano |
1 teaspoon dried cilantro |
Directions:
1. Soak beans overnight; drain.
2. In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
3. Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
4. Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
5. Discard bay leaves and serve.
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