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Black Bean Soup

November 18, 2010

Black Bean Soup

Serves 8

6 cloves garlic chopped

1 small white onion chopped

3 medium carrots sliced/shredded

1 bell pepper diced

1-teaspoon olive oil

1-14.5 ounce can of diced tomatoes

2 teaspoons ground cumin

2 teaspoons chili powder

Dash turmeric

2 cups black beans, rinsed, soaked overnight, drained (option a) and cooked (option 2)

4 cups of chicken broth


4 sprigs of cilantro or dry cilantro for serving

Sauté vegetables and garlic in olive oil.  In a food processor, purée tomatoes.

Option 1: In a crock-pot, combine all ingredients except the cilantro.  Add enough water to cover ingredients.  Check during cooking to make sure that there is enough liquid in crock-pot.  Cook soup on low 8 hours, or until beans are tender.  Ladle into serving bowls and top with cilantro.

Option 2 (for already cooked beans): Drizzle oil in pan.  Saute garlic and onions.  Add rest of ingredients and allow to simmer for an hour.   OR refrigerate overnight to allow flavors to mingle and reheat next day.  Serve topped with cilantro.

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