Soup season has begun! And one of my all time favorites is a hearty black bean soup, loaded with carrots, celery and onion. When you have the time to soak and cook your own beans from scratch, the flavor is unbelievable. Not to mention how economical it is. I hope you enjoy this yummy tummy-warming soup as much as I do. Bon appetite!
Makes 4 servings
1 tablespoon water
1 teaspoon grapeseed oil or other oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced (2 teaspoons)
4 cups vegetable broth
2 cups cooked or canned black beans, drained and rinsed
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon sea salt
Ground black pepper
Heat the water and oil in a medium soup pot over medium heat. Add the carrot, celery, onion and garlic. Cook and stir for 5 minutes. Add the broth, beans, and bay leaf and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender. If you prefer a thicker soup, process half the soup in batches in a blender until smooth and return the blended mixture to the pot.
Add the cumin, sea salt, and pepper to taste. If the soup is too thick, add a little more broth or water to achieve the desired consistency. Cover and simmer for 10 minutes. Serve hot.
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