Dark Beans and Sensuous Spices Soup

Recipe from Feeding the Whole Family by Cynthia Lair.

This recipe was created with simplicity in mind. It is a very quick dish that uses canned beans (leftover beans) and requires minimal cooking time.

Ingredients

• 2 tsp extra-virgin olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp coriander
• 1 carrot, chopped
• 1 rib celery, chopped
• 1-1/2 cups cooked red or black beans
• 1-1/2 cups water or vegetarian soup stock
• 1/3 cup chopped cilantro
• 1 Tbsp low-sodium soy sauce
• 1 tsp brown rice vinegar

Preparation

1. Heat olive oil in a 4-qt soup pot. Add onion and garlic, saute until soft.
2. Add dry spices and saute briefly.
3. Add carrot and celery, saute a few more minutes.
4. Add beans and water, stir together.
5. You can puree all of the soup in a blender for a smooth soup, or puree part of it for a chunkier cream soup. Return the pureed part of the soup to the pot.
6. Add cilantro, season with low-sodium soy sauce and vinegar.
7. Reheat before serving.

Nutritional information

Makes 6 servings, each having 100 calories, 5g protein, 2g fat, 15g carbohydrate, 6g fiber and 390mg sodium.

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