Black Bean Soup

I had never tried making a pot of bean soup before this, and it’s surprisingly simple and turned out great! And, it all goes into one pot to save on dishes.

Ingredientsblack bean blog post
8oz dried black beans
2 cups vegetable broth
1/2 large onion, diced
1/2 orange bell pepper, diced
2 tomatoes, diced
2-3 cloves garlic, minced
1 carrot, diced
3 celery stalks, diced
1 Serrano pepper, minced
1/3 jalapeño pepper, minced
1/2 lime
1/2 tsp ground cumin
1/2 tsp chili powder
salt to taste
1/4 tsp black pepper
~4 cups water
1 Tbs olive oil
fresh cilantro, finely chopped (optional)

Directions
1. Rinse and sort beans.
2. Heat olive oil in large pot.  Add onions, bell pepper, celery, and carrot.  Cook for ~3-4 minutes until vegetables are translucent.  Add garlic.
3. Add tomatoes to the pot and cook until the tomatoes begin to release liquid.
4.  Add veggie broth, beans, lime juice, and water to the pot.  Add spices and peppers.  Gently simmer covered with the lid tilted until beans are soft, about 75 to 90 minutes.  Stir the soup periodically to prevent sticking.

This dish is naturally gluten free and is entirely plant based.

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