Ingredients

The following ingredients have 4 Servings
  • 1 cup white onion (chopped)
  • ½ cup celery (chopped)
  • ½ cup carrot (chopped)
  • 2 tablespoons vegetable oil
  • ½ cup red bell pepper (chopped)
  • 2 teaspoons minced garlic
  • 32 ounces vegetable broth
  • 30 ounces black beans (or 3 to 4 cups of cooked black beans)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1½ teaspoons lemon juice
  • 1 tablespoon cornstarch ( mixed with 1 tablespoon of water)

Instruction

  • In a large pot add 2 tablespoons of vegetable oil.
  • Add onions, celery, and carrots. Sprinkle the vegetables with a pinch of salt to help them release the water in the vegetables.
  • Saute vegetables until onions begin to become translucent.
  • Add bell pepper and garlic.
  • Continue to saute vegetables until the garlic becomes fragrant.
  • If using canned black beans, rinse them to remove excess starch.
  • Add beans and vegetable broth to the pot.
  • Add 1 teaspoon of salt and cumin to the soup.
  • Allow the soup to simmer for about 10 minutes to heat through.
  • Taste the soup and add more salt if needed.
  • Add cornstarch and water mixture to the soup. It will help thicken the soup.
  • Just before serving, add the lemon juice.