Zesty Black Bean Soup
(from SallyV’s recipe box)
Can’t wait to try this soup. I love beans of any type and this sounds delicious. I think I’ll add the cumin gradually so it doesn’t overpower the flavor.
Source: Whole Foods
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soup
Ingredients
- 2 T. olive oil
- 1/2 lb. baby carrots, sliced
- 1 bay leaf
- Salt to taste
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 T. ground cumin
- 1/2 t. ground cinnamon
- 2 cans black beans, rinsed
- 1 cup frozen corn, thawed
- 1 can diced tomatoes, with their liquid
- 1 quart vegetable broth
- Hot sauce to taste
- 2 T. chopped cilantro (optional)
Directions
-
Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil.
-
Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro, if using. Adjust seasoning. Ladle hot soup into bowls and garnish with more cilantro.