Black Bean Soup With Cumin
photo by Anne Sainz
- Ready In:
- 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.
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RECIPE SUBMITTED BY
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat. Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.