Can be completely Vegetarian or not - depending on the stock you use.
Barely chop the following veggies - as in 3 or 4 pieces
1 Med. or large Onion
2 or 3 stalks Celery
Handful of Baby Carrots or 2-3 med. Carrots
1 coloured pepper of your liking
2 cloves garlic skinned but smashed
hot peppers of your liking if desired
Saute them in some olive oil on Med. heat until they start to soften up - about 10 minutes.
Add:
a good shot of Worchestershire sauce,
salt, pepper to taste
2 tablespoons or so of your favorite salsa
a healthy pinch of cilantro chopped up
juice from at least 1/2 lime
stir it up cook 5 more minutes
Add:
a full container of stock - veggie, chicken or beef
a half a stock container of water
1 can Black Beans drained and rinsed
Let simmer for about an hour stir occasionally
Add another half stock carton of water and bring to a simmer for another 30 minutes.
Turn heat down to low, get another pot and a colander.
put the colander in the 2nd pot, pour the soup into the colander (stock in pot stuff in colander)
Put the veggies and beans in a blender or food processor with about 1/4 cup of the stock and whip the daylights out of it.
Add the bean and veggie smash back into the stock and simmer on low about 5 minutes, stirring once in a while.
Serve with Crusty bread
Barely chop the following veggies - as in 3 or 4 pieces
1 Med. or large Onion
2 or 3 stalks Celery
Handful of Baby Carrots or 2-3 med. Carrots
1 coloured pepper of your liking
2 cloves garlic skinned but smashed
hot peppers of your liking if desired
Saute them in some olive oil on Med. heat until they start to soften up - about 10 minutes.
Add:
a good shot of Worchestershire sauce,
salt, pepper to taste
2 tablespoons or so of your favorite salsa
a healthy pinch of cilantro chopped up
juice from at least 1/2 lime
stir it up cook 5 more minutes
Add:
a full container of stock - veggie, chicken or beef
a half a stock container of water
1 can Black Beans drained and rinsed
Let simmer for about an hour stir occasionally
Add another half stock carton of water and bring to a simmer for another 30 minutes.
Turn heat down to low, get another pot and a colander.
put the colander in the 2nd pot, pour the soup into the colander (stock in pot stuff in colander)
Put the veggies and beans in a blender or food processor with about 1/4 cup of the stock and whip the daylights out of it.
Add the bean and veggie smash back into the stock and simmer on low about 5 minutes, stirring once in a while.
Serve with Crusty bread
Comment