Featured Recipe

- 1 tbsp vegetable oil

- 1/2 onion, diced

- 2 carrots diced

- 2 celery stalks, diced

- 2 cloves garlic, finely chopped

- 1/2 tsp dried oregano

- 1/4 tsp ground cumin

Pinch Salt, Pinch Pepper

- 2 cups chicken stock or vegetable stock

- 2 cans( 19oz each) black beans, drained and rinsed

- 2 tbsp fresh chopped coriander or green onion

 

In a large saucepan, heat oil over medium heat. Fry onion, carrot, celery, garlic, oregano, cumin, salt and pepper. Stirring occasionally , until softened, about 5 minutes. Add stock and 4 cups of water.

Add beans and bring to a boil, reduce heat, cover and simmer about 20 minutes.

In blender, puree half of the soup in batches until smooth. Return to pot.

Garnish with coriander and serve. Makes 6 servings