Four Vegetable Black Bean Soup
Equipment
- Stove
- Stock Pot
- Kitchen Spoon
- Cutting Board
- Knife
- Immersion Blender or Potato Masher
- Measuring Spoons
Ingredients
Vegetables
- 1 Cup Cubed Carrots
- 1 Cup Cubed Celery
- 1/2 Cup Finely Diced Yellow Onion or White
- 1 Cup Red Bell Pepper
- 1 16 Ounce Bag Black Beans previously cooked or 3 Cans of Black Beans
- 32-40 ounces Water or Vegetable Stock
Dry Spices and Seasonings
- 1 Teaspoon Cumin
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt of Choice Adjust to your preferences
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Crushed Bay Leaf or You can Add 2 Whole and remove after cooking.
- 1 Teaspoon Garlic Powder
Instructions
- Prepare your vegetables.
- Prepare you dry spices and seasonings.
- Turn your stove on medium to high heat and heat up your stock pot then water saute your vegetables for 2 to 3 minutes.
- Add the black beans dry spices, vegetable stock and seasonings to the vegetable mixture. Make sure the vegetable stock covers atleast 2 to 4 inches of the soup. Simmer for 20 minutes then mash some of the soup or use an immersion blender to blend some parts of the soup for a more creamy texture. Taste for salt preference and simmer for 5 more minutes and serve as desired.
- Enjoy with those you love.
Notes
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