Sunday, October 23, 2016

Black Bean Soup

We were wanting a nice soup for our first cool fall evening.

2 cans black beans, drained and rinsed
1 onions diced
2 celery stalks, diced
6 oz mushrooms, sliced (Thanks Craig and Debbie for the shiitake)
1 can diced tomatoes
2 carrots, diced
1 zucchini, diced
1 sweet potato, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tsp cumin
1/4 cup cilantro, chopped
1 BS lime juice
salt and pepper taste

Directions: place all the vegetables and cumin in 1/4 cup vegetable broth to saute. Cook for 3-5 minutes. Add the  remaining vegetable broth and bring to a boil. Reduce heat to simmer. Add the tomatoes and beans. Simmer for 30 minutes. Remove 1-2 cups of soup and use an immersion blender to puree. Pour the pureed soup back into the pot and stir. Five minutes prior to serving add the lime juice and cilantro.

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