Black bean soup

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Servings 8 ( about 1¼ cups - 445 calories per serving)

Ingredients

Olive oil 1 tbsp
Onion 1 chopped
Garlic 3 cloves, sliced
Carrot 1 chopped
Celery 2 stalks, chopped
Low salt vegetable stock 8 cups
Black beans 2 cans (15-16 oz each), rinsed & drained
Ground coriander 1 tsp
Cayenne pepper ¼ tsp
Balsamic vinegar 1 tbsp
Cilantro leaves 1 bunch chopped

Get Cooking!

1. Heat oil. Add onion. Cook for 5 minutes, stirring occasionally.
2. Add garlic, carrot, celery.
3. Add stock, beans, coriander, cayenne pepper; simmer uncovered 10 minutes.
4. Stir in vinegar.
5. Garnish with chopped cilantro while serving.

Tips

It tasted pretty good without balsamic vinegar. I tried it with just 4 cups of stock and a little water, instead of 8 cups stock. You could transfer the soup to a blender and process to desired consistency and reheat before serving with chopped cilantro garnish.

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