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Main Course Soup On Saturday Soups and Stews Uncategorized Vegan Vegetarian

Black Bean Soup

This post is the first of what will be a weekly series entitled Soup on Saturday. Every Saturday, I’m going to post a soup/stew/chili recipe for you to try out.

Since it’s snowing here today, I was looking for something hearty.  If you use this recipe, please post a comment and let us know how it turned out. Enjoy!

Black Bean Soup

1 cup dried black beans, soaked overnight in cold water

1 1/2 tb olive oil

2 red onions, diced

1 red pepper, diced fine

1 green pepper, diced fine

2 celery stalks, chopped

3 garlic cloves, minced

2 bay leaves

2 tsp oregano

4 cups low sodium vegetable stock

2 tb tomato paste

3/4 cup corn kernels (I used Trader Joe’s Roasted Corn)

salt and pepper to taste

Rinse soaked beans under cold water, drain and set aside.

Heat the oil in a large, heavy sauce pan on medium.  Add onion and cook for 6-7 minutes, or until soft.

Add peppers, celery and garlic and cook for another four minutes.

Stir in black beans, bay leaves, stock, tomato paste and oregano, along with two cups water.  Simmer, partially covered, for about 30 minutes, then add corn and cook for another 15 minutes or until beans are tender.

Remove bay leaves from soup, stir to taste, and serve.

Recipe serves six.  Prep time 30 minutes.  Cooking time 1 hour.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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