Black Bean Soup

Serves: 2

Brad Rosenbaum

1 January 1970

Based on User reviews:

41

Spice

56

Sweetness

58

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2

Celery Stalks (chopped)

1

Carrot (chopped)

1

Onion (chopped)

3 tbsps

Olive Oil

2 tsps

Oregano (dried)

1 tsp

Ground Cumin

1 tsp

Red Pepper Flake

1 tsp

Celery Seed

3 cloves

Garlic (minced)

2 cups

Black Bean (cooked)

1 tbsp

Vegetarian

1

Bay Leaf

1

Tomatoes (14-ounce can diced)

1

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes

2

Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant

3

Add the black beans, bouillon, bay leaf and tomatoes, and enough water to cover by an inch or two (about 3 cups)

4

Simmer for at least 30 minutes, up to 2 hours, adding water if needed

5

Season and serve