Black Bean Soup with Lime

I love black bean soup and have slowly been writing down what I like/dislike about the ones I have tried, tonight I decided to make my own, and…. it turned out awesome! Even tested it out on a friend and he said it was his “favourite (soup I’ve made for him) so far”. =)

Large heavy bottomed pot
2          tablespoon Olive Oil
3           cloves Garlic, minced
1           cup Onions, diced
1           cup Celery, diced
1           cup Carrots, diced
4          cups cooked/canned Black Beans, drained*
3          cups Low Sodium Vegetable Stock
1          cup fresh Tomatoes, diced
1/2     cup Red Bell Pepper, diced
1/2     cup Yellow Bell Pepper, diced
1          cup fresh Cilantro, chopped
1/3      cup fresh Parsley, chopped
1          Jalapeño Pepper, minced
1          tablespoon Red Wine Vinegar
1          tablespoon Cumin
1          teaspoon ground Coriander
Sea Salt and Pepper to taste
1          Lime

Heat olive oil in pot over medium heat, add onion, celery, carrots and sauté until vegetables begin to soften, about 10 minutes.

Add beans, broth, tomato, peppers, 3/4 cup cilantro, parsley, jalapeño, red wine vinegar, cumin and coriander.

Bring to boil. Reduce heat to medium-low, cover and simmer for 15 minutes.

At this point you can hit the soup with a quick blast of a stick blender to break-up some of the beans or place a couple cups in a blender and puree, then return it to the pot.

Season to taste with sea salt and pepper.

Serving with a slice of lime and a sprinkling of finely chopped cilantro. DO NOT omit the lime, it is key to the flavour!

*I always use Eden brand canned beans for many reasons, mainly though being that they are canned with kombu, a japaneese type of sea vegetable that when added to beans makes them more digestible and neutralizes their gas-producing effect. Not to mention Eden packs in bisphenol-A free cans, with only sea salt and water.  Check this company out!


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