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Black Bean Soup

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“A lower-fat version of black bean soup, from the"Full of Beans" cookbook. If you preder a chunkier soup, puree only some of it. Since I am always rushed for time, I start with canned black beans. You can use vegetable stock instead of beef stock if you prefer. Soup can be garnished with plain yogurt and.or lemon slices.”
READY IN:
50mins
SERVES:
3-4
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring beans, stock, tomato sauce, garlic, onion, celery, bay leaf, thyme, oregano, cumin, pepper & hot sauce to a boil over medium heat. Lower heat, then simmer, covered, for 30-40 minutes until vegetables are tender.
  2. Remove bay leaf. Stir in lemon juice and brown sugar. Puree as desired (smooth or chunky). Return to pan & heat through (you may need to add some water at this point if it's too thick). Season with salt to taste. Serve.

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