Scott:
Ana:
Alex:
Ingredients
- 2 Tbs extra virgin olive oil
- 2 med yellow onions, chopped
- 3 stalks celery, chopped
- 1 carrot, thinly sliced
- 6 cloves garlic, minced
- 1.5 Tbs ground cumin
- 1/2 tsp red pepper flakes
- 60 oz (4 cans) black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 1/4 cup cilantro
- 1-2 Tbs sherry
- salt and pepper
- avocado (opt)
- radishes (opt)
- tortilla chips (opt)
Steps
1) Saute onions, celery, carrot, and pinch of salt for 15 min
2) Add garlic, cumin, red pepper. Cook 30 sec. Add beans and broth. Simmer 30 min
3) Blend 4 cups and return to soup
4) Add sherry, salt & pepper
5) Serve with avocado, radishes, chips, etc...