(food.com)
Ingredients:
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- ¼ large red bell pepper, finely chopped
- 2 small chicken bouillon cubes
- 1 – 1 ½ cups boiling water
- 3 cups black beans (or 2 – 15oz cans black beans, undrained)
- ½ teaspoon salt
- ½ - 1 teaspoon cumin
- ½ lemon, juice of
- 1 ½ tablespoons cornstarch
Directions:
- In a pot, combine the first six ingredients; simmer for 10 minutes
- Add 1 cup of the beans, salt and cumin. Cook for 5 minutes
- Puree the bean mixture. (Using an immersion blender, you can puree it right in the pot.)
- Add the additional 2 cups of beans to the soup.
- Combine the cornstarch with 1 ½ tablespoons of water.
- Add the lemon and the cornstarch to the soup; cook until thickened.
