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Black Bean Soup

1 can of black beans
2 large stalks of celery
1/4 green pepper
1/4 red pepper
1 can of cut green beans
5 cups of vegetable broth
1/6 red onion
Olive Oil
Salt (to taste)
Pepper (to taste)
Cumin (if you would like)
Minced garlic (pre-minced is fine!)

1. Finely chop the green pepper, red pepper, and red onion.
Simply chop the celery. Cover the bottom of a stockpot with olive
oil and put over medium heat. Add half of the onions, red and
green peppers, celery and garlic. Sauté for a few minutes,
stirring often.

2. Add ¼ of the can of green beans and ¼ of the can of black beans.
Add enough vegetable stock to cover. Increase heat, bring to a boil,
then slightly reduce heat, stirring occasionally.

3. Put the remaining chopped vegetables, ¾ of the can of black
beans and green beans into the blender. Add approximately 2 cups
of broth. Puree in the blender and add the mixture to the pot.

4. Add salt and pepper and cumin if wanted. Allow the soup to heat
all the way through. Add salt and pepper to taste. This is great
garnished with a little sour cream and chopped tomatoes if you choose.
It is great served with a baked potato on the side.

Serves 2 as a main course.


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