2024-01-20 23:39:07 -05:00
|
|
|
---
|
|
|
|
|
title: "Black Bean Soup"
|
|
|
|
|
date: 2024-01-20
|
|
|
|
|
hideDate: true
|
|
|
|
|
draft: false
|
|
|
|
|
---
|
|
|
|
|
|
|
|
|
|
## Ingredients
|
|
|
|
|
- 2 tablespoons vegetable oil
|
|
|
|
|
- 1 small yellow onion
|
|
|
|
|
- 1 large carrot
|
|
|
|
|
- 1 red bell pepper
|
|
|
|
|
- 2 tablespoons garlic powder
|
|
|
|
|
- 60 ounces of black beans
|
2024-01-28 01:04:43 -05:00
|
|
|
- 4 cups of broth
|
2024-01-20 23:39:07 -05:00
|
|
|
- 1 tablespoon cumin
|
|
|
|
|
- sprinkle of dried oregano
|
|
|
|
|
- 1 bay leaf
|
|
|
|
|
- 1 tablespoon lime juice
|
|
|
|
|
|
|
|
|
|
## Recipe
|
|
|
|
|
1. Cook black beans
|
|
|
|
|
2. In a large pot, heat the olive oil on medium high heat. Dice and add the onion, carrots, and red pepper. Cooking for about 5 minutes
|
|
|
|
|
3. Add in broth, cumin, garlic powder, oregano, and the bayleaf. Cook for another 15 minutes
|
|
|
|
|
4. Add the black beans (can be added in step 3 if available) and cook for another 10 minutes
|
|
|
|
|
5. Remove the bay leaf. Either use an immersion blender or transfer 1 cup to a regular blender to thicken the soup.
|
|
|
|
|
6. Add lime juice and serve
|
