Black Bean Soup

by Rosemary Devlin
posted on September 15th 2013

Short Description:

Serve with original flour-less low glycemic sprouted whole grain organic bread (ezekiel brand is the best)


Heat the oil in skillet over low heat. Sauté onion, carrots and celery for 6 minutes, add garlic and sauté for 2-3 minutes. Add coriander and cumin. Add cooked beans and broth.


2 celery stalks, chopped, 1 medium onion, chopped, 2 cloves of garlic, minced, 2 carrots, diced, 2 tablespoons olive oil, 2 teaspoons ground cumin, 4 cups organic vegetable broth, 1/2 teaspoon ground coriander, 3 cups steeped organic black beans, himalayan salt and ground pepper to taste

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