Costa Rican Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This sounds like a really good black bean soup. though I love most ALL black bean soup. I'll update once I've tried it. This is a recipe I got by Cinda Sanners from her Soup Buffet show. Ingredients:
1 cup celery, finely diced |
1 medium sweet onion, finely diced |
1 medium red pepper, finely diced |
1 cup fresh tomato, chopped |
1 teaspoon fresh garlic, minced |
1 teaspoon fresh ginger, minced (optional) |
1 tablespoon canola oil or 1 tablespoon olive oil |
3 cups black beans, canned including liquid (4 - 15 oz. cans) |
3 cups vegetable stock |
1 teaspoon oregano |
1 teaspoon cumin |
3/4 teaspoon celery salt |
3/4 teaspoon coriander powder |
1/2 teaspoon thyme |
1/2 teaspoon cayenne |
1/4 teaspoon nutmeg |
1/4 teaspoon clove |
1/2 teaspoon allspice |
salt |
sour cream, can add a spoonful on top (optional) |
Directions:
1. In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
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