Black Bean Soup

Black Bean Soup       

Adapted from a recipe in the CSMonitor March 2009

2 T olive oil
½ cup diced onion
½ diced red (or yellow) bell pepper
2 cloves garlic, chopped
1 large carrot, diced
1 rib of celery chopped
½ t cumin powder
a sprinkling of dried red pepper flakes
(to taste)
½ C chopped, canned tomatoes
2 cans organic black beans
4 ½ C vegetable stock
juice of half a lemon

garnish: sour cream

heat the oil in a large, heavy pot until hot. Add onion, bell pepper, garlic, celery, carrot, pepper flakes and cumin. Sauté over medium/low heat, stirring occasionally, until onions are soft, about 5 to 7 minutes. Add tomatoes, beans, stock and lemon juice. Bring to boil, reduce to simmer. Partially cover and continue simmering until beans are soft, about 1 to 1 ½ hours. Add additional stock If necessary. This is a thin soup. Adjust seasoning, adding salt and pepper and more red pepper flakes as desired.  Serve with a generous dollop of sour cream.  Serves 4  I made some rice and added that to the soup as I served it.

The terrific black bean photo is by Declan Zimmerman (thanks for letting me use it.) You can learn more about him, and hear his very cool music, at

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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