(click for closeup)

Black Bean Soup

Entree Ingredients (Two Servings)

     1 can organic black beans
      of large russet potato, cubed
     2 cups water
     1/8 cup chopped red onion
      stalk celery, chopped
     1 tsp. ground Cumin
      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 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.

Return to Carol's Cookbook Table of Contents
Return to Michael McCafferty Home Page

© Copyright 2005, all rights reserved.