Black bean and vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Vegetable; (or chicken) stock (up to 6) |
| 2 | cups | Rinsed black beans |
| ½ | cup | Chopped celery |
| 1 | large | Carrot; diced |
| 1 | large | Yellow onion; diced |
| ¼ | cup | Vinegar |
| 1 | teaspoon | Orange or lemon peel; grated |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Cayenne; to taste, (as a New Mexican I use much more) |
Directions
Start with 4 cups of stock -- and add more as needed, depending on how thick you like your soup. Put all ingredients together in a pot and cook slowly for three hours.
Serve with the following garnishes to add to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs, chopped tomatoes, chopped parsley, salsa.
Serve with a loaf of french bread, warm tortillas or pita bread. This is black bean soup as it is made in Mexico where the soups are superb. Enjoy! Posted to recipelu-digest Volume 01 Number 536 by "Eeyore" <efalt@...> on Jan 15, 1998
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