Black Bean Soup
1 tablespoon of olive oil
1 carrot, chopped fine
1 small onion, chopped fine
1 stalk celery, chopped fine
two 1 pound cans of black beans
2 tablespoons of lemon juice
1 teaspoon of ground cumin
Tabasco
1/2 red bell pepper, chopped fine
1 green onion, sliced thin
1/4 cup of chopped cilantro or parsley
In a medium saucepan heat olive oil. When hot, sauté the carrot, onion and celery for about 5 minutes or until soft. If vegetables are sticking or begin to burn add a few tablespoons of water and continue to cook. Add beans and their liquid, lemon juice, cumin and 4 cups of water. Simmer for 30 minutes. Season to taste with Tabasco. Serve, garnished with some chopped pepper, green onion and cilantro. Makes 6 servings
Serving size 1 cup calories 138 fat 2.34 grams cholesterol 0 sodium 11.5 milligrams |
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