Black bean and vegetable soup

Yield: 1 Servings

Measure 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)

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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