Monday, April 19, 2010

Super Easy Black Bean Soup

Really quick, hearty soup that you can add whatever you like to! 
Veggies all chopped up
Here's what I used:

3 carrots, diced
3 celery stalks (leaves included), diced
2 large potatoes (I like the waxy kind - unpeeled), diced
3 garlic cloves, minced
1 large onion, diced
1 shallot, diced
2 - 19 oz. cans of black beans, drained and rinsed
5 cups of vegetable stock (low sodium preferred)
sea salt/pepper to taste
grapeseed or extra vrigin olive oil

Saute' vegetables in oil until they get soft.  Mix in beans and cook for 10 minutes; add in stock and cook an additional 15 minutes.  Using an immersion blender (or regular blender) puree half the soup until it's nice and thick. Cook another 5-10 minutes.  Enjoy!

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