A lot of flavor and protein is in this soup without any additional table salt!
Perfect for a cold, rainy day as a main course or as a starter to your favorite meal. Ready in about 30 minutes.
Serves 6 - 8.
INGREDIENTS:
2 Tbsp extra virgin olive oil
1 yellow onion, diced
1 celery rib, diced
1/2 green pepper, diced
4-6 garlic cloves, minced
3 (15 oz) cans black beans
1 1/2 tsp cumin
1 1/2 cups low sodium chicken broth
Juice of 1/2 a lemon
2 Tbsp cornstarch mixed with 2 Tbsp water
DIRECTIONS:
In a large soup pot, add olive oil over medium heat and saute the onion, celery, pepper, and garlic for about 10 minutes or until tender.
Meanwhile, open the 3 cans of undrained beans and mash half of them with a potato masher. Add to the soup pot, along with the cumin and chicken broth.
Stir to combine.
Add in remaining beans.
Cover, reduce heat and simmer for 20 minutes, stirring on occasion.
Stir in lemon juice.
Add in cornstarch blend and stir a few minutes until slightly thickened.