Recipes
The best black bean soup
https://mayihavethatrecipe.com/the-best-black-bean-soup/
INGREDIENTS
• 2 tbsp olive oil or vegetable oil
• 4 celery stalks, diced small
• 1 small red bell pepper, diced small
• 2 medium carrots, diced small
• 1 medium red or yellow onion, diced
• 3 cloves of garlic, minced or grated
• 2 tbsp tomato paste
• 1 tbsp chili powder blend
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp cumin
• 1 tsp salt or to taste
• 1/2 tsp red pepper flakes or to taste
• 2 cans black beans with their liquid
• 3 cups water or vegetable broth
• 1/4 cup brown rice (you can also use quinoa, barley or farro)
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INSTRUCTIONS
1. Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
2. Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
3. Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
4. Add a little more water, if you want the soup to be less thick, but don’t add too much or it will water down the flavor
TIP : MAKES A SMALL AMOUNT RATHER DOUBLE RECIPE