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Black Bean and Vegetable Soup


By Vegetarian Yogini (Visit website)




Soup again, and you will see plenty of them since they are my best friends in summer! Light, nutritious and easy to make- can you wish for more? Well, I cant. This hero today is a leftover byproduct, since I do tend to overestimate the consumption potential of two-not-so-voracious eaters. Anyways, I had some cooked black beans already in my fridge and thought of transmigrating them into a soup for lunch...and quesadilla to go with it! This is the way I did it:

Ingredients:
1/2 cup chopped carrots1/2 cup chopped tomatoes1/2 cup chopped onions1/2 cup cauliflower florets1/2 cup corn
1 cup cooked black beansoil, salt and watercilantro leaves for garnishing
Directions:
In a sauce pan, heat little oil and fry the onions till translucentAdd carrots and fry till they are slightly softAdd cauliflower and fry for another minute on medium heatAdd tomatoes, corn and black beansSeason with salt
Add water to desired consistency and simmer till the vegetables are tender.
Garnish with cilantro leaves and serve








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