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Black Bean Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Eileen Goltz for the OU



List of Ingredients




2 to 3 tablespoons olive oil
1 onion chopped into small pieces
2 teaspoons minced garlic
3 stalks celery chopped fine
2 carrots chopped fine
1/2 cup jicama, julienned
1 fresh jalapeno seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
2 (19-ounces) cans black beans, drained and rinsed
3 to 4 cups gf vegetable broth
1 bay leaf
1/2 teaspoon salt
pepper to taste


Recipe



In a soup pot saute the onion, garlic, celery, carrot and jalapeno in the oil for about 5 minutes. Add the chili powder, cumin, oregano, and 1/2 teaspoon salt and cook for an additional 7 or 8 minutes. Add the beans, broth, and bay leaf and simmer, covered, stirring occasionally, until soup is slightly thickened, about 10 to 15 minutes.

Remove about 2 cups of the soup and puree it (our use an immersion blender for just a minute or so, making sure not to puree everything) and add it back to the soup pot. Add the jicama and cook for 5 minutes, remove the bay leaf and season with salt and pepper and serves.

Serves 6,