From Sweet Mama Janisse’s Kitchen
Black Bean Soup
(Makes 4 to 6 servings)
Ingredients:
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
¼ large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-½ cups boiling water
2 (15 oz) cans black beans, undrained
½ teaspoon salt
½ teaspoon cumin
Juice of ½ a lemon
1 ½ Tablespoons cornstarch
Black Bean Soup
(Makes 4 to 6 servings)
Ingredients:
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
¼ large red bell pepper, finely chopped
2 small chicken bouillon cubes
1-½ cups boiling water
2 (15 oz) cans black beans, undrained
½ teaspoon salt
½ teaspoon cumin
Juice of ½ a lemon
1 ½ Tablespoons cornstarch
Directions:
In a pot, combine the first six ingredients; simmer for 10 minutes.
Add half a can of beans, salt and cumin; cook for 5 minutes.
Puree soup (you can use a immersion blender and puree right in the pot).
Add the rest of the beans to the soup.
Combine the cornstarch with 1 ½ Tablespoons water.
Add the lemon and the cornstarch to the soup; cook until thickened.
