Can’t figure out what to make for dinner? Try this simple and affordable black bean soup. imported from Recipe Import
1 tablespoonvegetable oil
2stalks, diced (diced)
2 clovesgarlic (minced)
1⁄2 teaspoonoregano (dry)
2 cupsvegetable stock or sodium-reduced chicken stock
2 cansblack beans (19 oz/540 ml, drained and rinsed)
2 tablespoonsfresh cilantro or green onions (chopped, optional)
- Heat vegetable oil in soup pot over medium-high heat. Add diced onions, carrots, and celery to the pot and sweat vegetables until translucent (about 6 minutes). Add garlic, herbs, tomatoes, vegetable stock, and black beans. Stir to combine.
- Bring sto a rolling boil. When soup is boiling, lower the heat to low and continue to simmer for 30 minutes. Add salt and pepper to taste.
- When soup has completed cooking, ladle into serving bowls and top with fresh cilantro or green onions, if using.
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