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Vegeterian Black Bean Soup


By Katie's Cucina (Visit website)



I created this soup a few years ago, after watching an episode of Rachael Ray. She made a similar version of black bean soup, and of course I was instantly intrigued on wanting to  make it. I tweaked Rachael's recipe so much that I don't think it's recognizable any more... so it's officially my own version of black bean soup! This soup is chocked full of veggies, and super hearty. I've had friends come over to have this who hate vegetables, but somehow love this soup! My mom has finally started eating black beans all because of this soup, and it was the one recipe I had to show her how to make before I moved out of the house. All because my dad and her love it so much!  I make this soup at least once a month! I think the big key to this soup is the shredded carrots. It just doesn't taste as good without them. Trust me use the shredded carrots! The other great thing about this recipe is that no one will need to add anything to this soup... the flavors are that great! Trust me--try this recipe...you won't be disappointed!

Prep: 10 minutes
Cook: 30 minutes
Serves: 4
INGREDIENTS:1 tsp olive oil 1 onion, diced1 tbsp minced garlic2 cups shredded carrots2-3 stalks of celery, diced1 bell pepper, diced1 can of rotel (depending on how spicy you want it will depend on which can you buy--Original will give you a kick)!2 cans of black beans2 boxes of chicken stock (vegetable stock if you are a true vegetarian)DIRECTIONS
Combine the oil, garlic, and onion in a large soup pot over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the shredded carrots and celery and cook for an additional minute with the lid on. Add the bell pepper and can of rotel. Stir well, and cook on high heat for 5 minutes. At this point we are doing a quick sweat of the vegetables. Once the celery looks semi-transparent, add the cans of black beans *no need to drain them the liquid helps add flavor to the soup*, and the broth. Bring to a boil, and then simmer for 20 minutes. Ladle the soup into bowls, and enjoy!

Side Suggestions: salsa chicken quesadillas, shrimp & corn quesadillas, tortilla chips, fried plantains


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