Vegetarian Black Bean Soup

Name: Vegetarian Black Bean Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 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

(17)

Recipe by Parsley

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

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READY IN: 2hrs 10mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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