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
- 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.
- 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.
- Simmer for 15 minutes, then add the beans for an additonal 5 minutes.
- Blend half with a food processor or blender and return to pot. Add salt and pepper to taste and garnish.