Black Bean Soup
POSTED: 10:58 AM HST September 3, 2003
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Ingredients:
2 cans black beans, rinsed and drained
1 TBS olive oil
1/2 large onion, diced
2 cloves garlic minced
2 stalks celery, diced
2 carrots, diced
2 1/2 cups chicken style vegetable broth
1 small tomato, chopped
2 slices Yves veggie Ham slices, diced
1 TBS tomato paste
1/4 cup red wine
1/2 tsp thyme
1 tsp paprika
salt and pepper to taste Instructions:
- Saute garlic and onions in olive oil until translucent. Add carrots and celery, and cook 2-3 minutes more.
- Add tomato. Add 2 cups vegetable broth, bring to a boil then reduce heat and simmer, covered for at least 15 minutes.
- Add veggie ham. Add tomato paste, and spices.
- Take one can of black beans and put them in a food processor. Add 1/2 cup veggie broth and process until smooth. Add to soup.
- Add remaining can of whole beans to soup. Simmer a few more minutes, adjust seasonings and serve with hearty bread on the side.
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