Nutrition. Education. Transformation.

Black Bean Soup with Cilantro

October 25, 2010

 

Serves 3-4

 

  • 2 tbls olive oil
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 yellow onion diced
  • 1/2 red bell pepper diced
  • 2 garlic cloves minced
  • 1 quart vegetable broth
  • 2 cans organic black beans or dried
  • 2 tsp cumin
  • 1 tsp dried oregano
  • salt and pepper

 

Garnish

  • Handful cilantro chopped
  • 1 tomato diced
  • 1/2 avocado sliced
  • soft goat cheese

 

*Serve with sprouted grain chips

 

  1. If cooking dried beans, soak for 6-8 hours then cook with water 1 inch above the beans and a 3 inch piece of Kombu for 35-45 minutes or until soft.
  2. Heat olive oil in a large pot over medium heat. Add the onion, carrot and celery, stir constantly until soft. Add bell pepper and garlic for 2-3 more minutes while stirring . Add vegetable broth, cumin and oregano and bring to a boil.
  3. Simmer for 15 minutes, then add the beans for an additonal 5 minutes.
  4. Blend half with a food processor or blender and return to pot. Add salt and pepper to taste and garnish.
Print Friendly