black bean soup
(from Joanna’s recipe box)
haven’t made yet
Source: jordana --from the ucd coffee house
Categories: soup
Ingredients
- 4-15oz cans of black beans
- 7 cups of water
- 1 cube of veggie bouilon
- 4 stalks of celery
- 2 1/2 med carrots diced
- 1 lrg onion, chopped
- 1/2 tsp pepper
- 1-14oz can of corn
- 3 med tomatos diced
- pinch of cinnamon
- pinch of cayenne
- pinch of cumin
- pinch of garlic powder
Directions
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drain and rinse beans
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in lrg saucepan, simmer beans, water (or veggie
-
stalk) veggie bouillion, celery, carrots until beans
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and veggies are soft
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remove from heat, in a blender or food processor,
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mix the soup in batches until smooth. return to
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saucepan and add pepper, corn, and tomatoes, and
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spices
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simmer the soup for 10-15min until hot. add salt
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and pepper to taste and serve immeadiately.