Southwestern Black Bean Soup  Soups and Stews  221 reads

Southwestern Black Bean Soup

10 ml olive oil 2 tsp
1 small onion, chopped
3 garlic clove, chopped
10 ml ground cumin 2 tsp
3 carrots, sliced
3 parsnips, sliced
1.5 L boiling water 6 cup
1 can black beans, drained

In a non-stick skillet; heat oil. Add onions and saute until translucent. Add garlic and cumin and cook 3 minutes longer. Add carrots and parsnips and cook 3 minutes longer. Add boiling water; deglazing pot. Add black beans. Simmer for 1 hour.

This soup can be enjoyed as is or can be pureed in blender for another option.

Serves 6

Rating 3.14/5
Rating: 3.1/5 (28 votes)
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