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Black Bean Soup

Black Bean Soup

1 onion diced

1 green pepper diced

3 carrots dice

2 large stalks of celery diced

2 hot peppers minced (optional)

6 cloves of garlic minced

1/2 cup of tomato paste

4 cups of vegetable stock

5 1/2 cups black beans (if canned, be sure to drain and rinse)

2 tbsp cumin

2 tsp coriander

1 tbsp chili powder

1 tbsp dried oregano

2 tsp salt (or to taste)

1 tsp black pepper

Have all of your veggies diced and ready to go.  Using a large stock pot, add onions and sauté for about 5 minutes.  Add all other veggies and cook until they just begin to soften using a bit of stock to stop them from sticking to the bottom.

Add the tomato paste and coat veggies well.  Let the paste cook a bit so that it just starts to stick.  Add 1 cup of stock and scrape the bottom of the pan to get all the tomato paste bits off.  This is a great tip to get extra flavour into the soup.

Add all other ingredients except the lime juice and stir well.  Let this simmer gently for at least an hour or until some of the stock has evaporated and the soup thickens.   Squeeze the lime juice in and cook another 10 minutes.

Using a hand-held immersion blender, purée only about 1/2 of the soup.  Leave some of the soup whole for more texture.  If using a food processor, scoop out 3-4 cups and purée, then add back to the pot.

Garnish with green onions, sour cream, plain yogurt, shredded cheese or….nothing!

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