Ingredients
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
¼ large red bell pepper, finely chopped
2 Herb-Ox® Chicken or Vegetable Bouillon cubes
1 -1 ½ cup boiling water
2 (15 oz.) cans black beans, undrained
½ tsp. salt
½ tsp. cumin
Juice of ½ lemon
1 ½ Tbs. cornstarch
Directions
In a large stock pot, combine the first six ingredients; simmer for 10 minutes. Add half a can of beans, salt and cumin; cook for 5 minutes. Remove pot from heat and puree soup with an immersion blender. Add the rest of the beans to the soup. Combine cornstarch with 1 1/2 Tbs. of water. Add the lemon and the cornstarch to the soup; cook until thickened. (Serves: 4-6)
|