Black bean soup

21 Mar

Black bean soup (adapted from a recipe in Texas Coop Power)

  • 1 Tbs. olive oil
  • 2/3 c. onion, finely chopped
  • 2/3 c. celery, finely chopped
  • 1/2 c. carrots, diced
  • 1 to 2 tsp. cumin
  • 2 tsp. garlic, crushed and minced
  • 2 tsp. paprika
  • 1 tsp. honey
  • 1 can (15 oz.) diced tomatoes
  • 2 c. broth
  • 1 can (30 oz.) black beans, drained
  • 1 c. corn kernels

Saute the onion, celery, carrots, and cumin in the olive oil until onions are tender. Add garlic and cook one minute more. Stir in paprika, honey, tomatoes, broth, and black beans. Bring to a boil and simmer for 15 min. or longer. If desired, puree the soup. Add corn or chopped dark greens towards the end of cooking and heat until warm.

Optional garnish: green onions, lime juice, cilantro, sour cream, cheese

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