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| Sensibly Seasoned Vegetarian Black Bean Soup |
| Serves 9 ( 1 cup Servings) |
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| 1 |
tsp. |
Olive oil |
| 1/2 |
Cup |
White onion, diced 1/4" |
| 1/4 |
Cup |
Red pepper, diced 1/4" |
| 1/4 |
Cup |
Green pepper, diced 1/4" |
| 1/4 |
Cup |
Celery, diced 1/4" |
| 1 |
tsp. |
Garlic, minced |
| 1/4 |
tsp. |
Chili powder |
| 1/4 |
tsp. |
Ground cumin |
| 1/4 |
tsp. |
Ground black pepper |
| 1 |
qt. |
Low sodium vegetable broth |
| 2 |
Cans 14.5 oz |
Glory Foods Sensibly Seasoned ® Black Beans |
| 1/4 |
Cup |
Sherry wine |
| 1/4 |
Cup |
Green onions, sliced 1/4" |
| 1 |
Tbl. |
Cilantro, chopped |
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Directions: |
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| 1. |
Place the olive oil in a 2 quart saucepan. Add the onions, red and green peppers and the celery. |
| 2. |
Turn on the heat to medium and saute the vegetables, add a little of the vegetable stock and cook until they are softened. |
| 3. |
Add the garlic and the seasoning and saute briefly until the garlic is starting to brown. |
| 4. |
Add the black beans and the vegetable broth to the pan. Heat until the soup is simmering. |
| 5. |
Simmer for 15 minutes. |
| 6. |
Add the sherry, green onions and cilantro and stir. |
| 7. |
Serve immediately. | |
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