Southwestern Black Bean Soup Recipe

Black Bean Soup

2 teaspoons olive oil
1 small onion, chopped
3 garlic clove, chopped
2 teaspoons ground cumin
3 carrots, sliced
3 parsnips, sliced
6 cups boiling chicken broth (or water or vegetable broth)
1 can black beans, drained

Heat oil in a non-stick skillet. Add onions and saute until they are translucent. Add garlic and cumin and cook 3 minutes longer. Add carrots and parsnips and cook 3 minutes longer. Add boiling broth or water. Deglaze the pot by stirring up the small bits from the bottom of the pot. Add black beans. Simmer for 1 hour.

Serves 6


Tips and Variations:

• This soup can be pureed in a blender if you want a creamy black bean soup.
• Use vegetable broth in place of the chicken broth to create one of the nicest vegetarian healthy soup recipes you will find.