- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 2 (15 ounce) cans black beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 1 teaspoon cumin
- Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.
05/15/2018
recipepes.com
Easy Vegan Black Bean Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
