Black Bean Soup

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4.5 cups Cooked black beans

64 oz Low sodium broth or water

2 T olive oil

1/2 medium White onion

3 cloves Garlic, minced

1/2 Red bell pepper, rinsed, seeded and diced

1/2 Green bell pepper, rinsed, seeded and diced

2 medium Carrots, rinsed, peeled and sliced

1 can (28oz) Crushed tomatoes

1 t Cumin

1/2 t Cardamom

1/2 t Coriander

1 t Paprika


1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.

2. Prepare soup in bid pan on average temperature until tender.

Bon Appetit!

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