Black Bean Soup

Adapted from link below

Website Link 

Download Printable PDF

Presentation By Food Stylist




1 lb black beans, soaked

8 cups low sodium broth or water

1 tablespoon kosher salt

1 cup onion, chopped

1 cup green pepper, chopped

1 cup celery, chopped

1 cup carrots, chopped

8 tablespoons olive oil

6 garlic cloves, peeled

1 1/2 teaspoons cumin (or to taste)

4 teaspoons L8 Harvest vinegar

Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.

Cook over low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary.

Comments are closed.