Prep 20 mins
Cook 30 mins
This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
- 1 large onion, chopped
- 1 large garlic clove, sliced
- 1⁄4 cup celery or 1 stalk celery, sliced
- 1⁄2 cup carrots or 1 medium carrot, diced
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper (to taste)
- 2 (15 ounce) cans low sodium vegetable broth
- 2 (15 ounce) cans low-sodium black beans, drained and rinsed
- Combine all ingredients in a large pot (at least 4 quarts).
- Bring soup to a boil, stirring several times so bottom doesn’t burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.