Nutritious, freezes easily in one cup servings, and convenient. Black Bean Vegetable Soup is an old classic with a variety of personal preferences.
- 1 1/2 c. black beans, rinsed and drained
- 7 c. water
- 1 tbsp Vegetable oil
- 2 ribs celery, chopped
- 1 carrot, finely chopped
- 1 medium potato, peeled and finely chopped
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 3 tsp lemon juice
- 1/2 tsp dried oregano leaves
- 1/4 dried savory leaves
- 1 bay leaf
- 1 Lemon
- 5 chicken bouillon cubes
Over high heat, bring black beans, water, and bouillon cubes to a boil. Reduce heat to low. Cover and simmer 1 1/2 hours.
Over medium-high heat, heat 1 tbsp. oil. Add celery, carrot, potato, onion and garlic; cook until vegetables are tender.
Add vegetables, lemon juice and remaining ingredients. Cover and simmer 1 hour more or until beans are tender. Remove bay leaf and garnish with lemon or hot pepper slices with a bit of parsley or cilantros.