recipes

Black Bean Soup
2 Tbsp olive oil
2 cloves crushed garlic
2 celery stalks with greens, chopped
½ large red bell pepper
2 Tbsp dry vegetable bouillon
1 ½ - 2 cups boiling water
2 cans black beans
½ tsp sea salt
½ tsp cumin
1 Tbsp lemon juice
1 ½ Tbsp cornstarch + 1 ½ Tbsp water
In a large pot, saute the garlic in olive oil and then add in the vegetables and continue to saute until soft. This is where I add in my spices, but feel free to add them later. I like to let them cook for a minute. Add in the boiling water and bouillon. Add in ½ can of beans and salt, cook for 5-10 minutes. Puree the soup with a blender or in the pot with an immersion blender. Return mixture to pot, add in rest of beans. Combine the cornstarch and water and then add to soup. Add in the lemon and cook until thickened.