Black Bean Soup

Name: Black Bean Soup
Ingredients: 2 celery stalks, chopped; 1 carrot, chopped; 1 onion, chopped; 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 1/2 teaspoon celery seeds; 3 cloves garlic, minced; 2 cups cooked black beans; 1 tablespoon vegetarian or chicken bouillon base; 1 bay leaf; One 14-ounce can diced tomatoes; Kosher salt and freshly ground black pepper

14 ingredients

5 steps

Ingredients

2 celery stalks, chopped
1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cups cooked black beans
1 tablespoon vegetarian or chicken bouillon base
1 bay leaf
One 14-ounce can diced tomatoes
Kosher salt and freshly ground black pepper

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.