INGREDIENTS

  • 1 SMALL ONION
  • 2 MINCED
 GARLIC CLOVES
  • 2 MINCED
 CELERY STALKS
  • 1/4 CHOPPED
 RED BELL PEPPER
  • 2 CUPS VEGETABLE BROTH
  • 2  (15 OZ) CANS BLACK BEANS, UNDRAINED
  • 1/2 TSP CUMIN
  • 1/2 TSP CAYENNE PEPPER
  • 1 TB LEMON JUICE
  • 1 1/2 TABLESPOONS ARROWROOT POWDER (MIXED WITH 1 1/2 TB WATER) CAN ALSO USE CORN STARCH

DIRECTIONS

  1. IN A LARGE POT OVER MEDIUM/HIGH HEAT COMBINE THE FIRST SIX INGREDIENTS AND SIMMER FOR 10 MINUTES.
  2. ADD HALF A CAN OF BEANS, CUMIN, CAYENNE PEPPER AND COOK FOR 5 MORE MINUTES.
  3. PUREE IN A BLENDER OR FOOD PROCESSOR, THEN RETURN TO POT.
  4. ADD THE REST OF THE BEANS, THE LEMON AND THE ARROWROOT MIXTURE TO THE SOUP, AND COOK UNTIL THICKENED.

RECIPE BY MATT FITZGERALD