Veggie Black Bean Soup

Name: Veggie Black Bean Soup
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb dry black beans; 1 quart vegetable stock (or enough to cover the beans by half an inch); 2 large onions; 3 plum tomatoes; 1 large long hot pepper; 2 tsp ground cumin; 1 tsp ground coriander; 2 bay leaves; 1 tbsp worcestershire sauce; 1 tbsp fresh lime juice; 2 tbsp olive oil; 1 salt & pepper

WeekendWarriors @cook_3012936

Awsome first dish to a classy Mexican dinner.

WeekendWarriors @cook_3012936

Awsome first dish to a classy Mexican dinner.

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Ingredients

1 hour 30 mins

4 servings

1 lbdry black beans
1 quartvegetable stock (or enough to cover the beans by half an inch)
2 largeonions
3plum tomatoes
1 largelong hot pepper
2 tspground cumin
1 tspground coriander
2bay leaves
1 tbspworcestershire sauce
1 tbspfresh lime juice
2 tbspolive oil
1salt & pepper

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Steps

1 hour 30 mins

1

Soak beans in a pot of water overnight
2

Heat olive oil in large soup pot & cook chopped onion & pepper until soft.
3

Add beans, veggie stock, chopped tomatoes & all other ingredients. Cover & bring to a boil. Stir & reduce heat & let simmer for an hour.
4

With a metal laddle smash some of the beans on the bottom of the pot & stir to thicken the soup.
5

Serve in bowl & garnish with chopped scallions, teaspoon of sour cream & chopped tortilla chips.