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Quickie post!

Here’s a quick post with a recipe we just tried for dinner tonight 🙂

Silky Black Bean soup


2 tbsp olive oil

1 rib celery, chopped

1 small carrot, chopped

1/2 cup yellow onion chopped

1/4 cup red or green pepper, chopped

1 tbsp minced garlic

1 1/2 tsp dried cumin

1 tsp dried oregano

1 tsp chili powder

3 1/2 cups low-sodium vegetable broth

2 cans (15 oz each) black beans, drained

salt, pepper


1. Heat olive oil in a heavy arge pot over medium heat.  Add celery, onion, carrot, pepper.  Cook until softened and slightly browned.  Add garlic, cumin, chili powder, and oregano and cook, stirring frequently until fragrant.

2. Add the stock and black beans and increase the heat to high.  Bring soup to a boil and then reduce heat to low.  Cover pan, and let simmer for 15 to 20 minutes.

3. Blend soup using an immersion blender or a food processor until smooth.  (If using a normal blender, or food processor, PLEASE let the soup COOL completely before doing this. Ask me how I know). Season with salt and pepper.

4. Serve soup hot!

We garnished it with cilantro and some soft goat cheese.


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