| Black Bean Soup serves 4 2 cups chicken broth 2 cans black beans, drained and rinsed 1 small onion, chopped 2 Tablespoons olive oil 1 Tablespoon chopped garlic 1 rib celery, chopped ½ carrot, chopped 2 teaspoons cumin ½ teaspoon red pepper flakes ¼ teaspoon salt ¼ teaspoon black pepper Garnishes lime juice cilantro avocado tortilla chips In a Dutch oven or soup pot over medium heat. Add olive oil. Let the oil heat up to 2 minutes. Add onions, carrots, celery, and half the salt. Stir and cook until vegetables have softened, this should take 15-20 minutes. Add garlic, red pepper flakes and cumin. Cook and stir 1 minute. Add black beans and broth. Stir well. Bring to boil, reduce heat to low and simmer for 30 minutes. Using a hand blender or regular blender blend until desired consistency. Serve with garnishes of choice. |
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