A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.
- 2 cups dried black beans
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 cups chopped onions
- 2 cups chopped red bell peppers
- 2 cups chopped celery
- 1⁄4 cup chopped celery leaves
- 2 cups diced carrots
- 10 cups water
- 3 bay leaves
- 14 1⁄2 ounces diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- Soak beans overnight; drain.
- In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
- Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
- Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
- Discard bay leaves and serve.
I used only eight cups of liquid (4 cups of organic vegetable broth and 4 cups of water). The consistency was just right after I food processed it. I needed to add extra salt to flavor the soup more. I loved the soup and I also gave this soup to my friends who was undergoing cancer treatment.
We found this slightly lacking in flavor, and needed to add some salt at the end.
Loved it! prepared everything the night before, soaked the beans, and threw it in the crockpot to cook all day. a wonderful healthy dinner that even my kids loved. served with brown rice. yummy. thanks.