Nutritious, freezes easily in one cup servings, and convenient. Black Bean Vegetable Soup is an old classic with a variety of personal preferences.
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.