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Black Bean Soup
Entree Ingredients (Two Servings)
1 can organic black beans
½ of large russet potato, cubed
2 cups water
1/8 cup chopped red onion
½ stalk celery, chopped
1 tsp. ground Cumin
½ tsp. garlic powder
Braggs Liquid Aminos to taste
2 TB. Sunflower oil
1 Veggie cube or seasoning
In a pot, add oil and chopped onion and celery.
Cook until onion is translucent.
Add 2 cups water, add the potato cubes and cook 3-4 min.
In a separate bowl, add ½ of the canned black beans and mash well with a fork.
Add the mashed black beans to pot and stir.
Add Veggie seasoning, and the garlic and cumin seasoning.
Stir in the rest of the black beans from the can and keep heat on low.
Cook until flavors are blended, about 5 minutes.
Add lightly steamed carrots and/or broccoli.
Cool and refrigerate.
Good served with chips and salsa or a little sour cream.
Serve with blue corn chips and salsa, or toast.