About 4 Servings
1 tbsp EVOO
1 Medium Onion, chopped
2 Carrots, shredded
3 Garlic Cloves, minced
1 tbsp Dried Parsley
1 tbsp Apple Cider Vinegar
¼ cup White Wine
1 tsp Cumin
1 tsp Oregano
1 Chicken Bouillon
1 cup Water
2 – 15 oz cans Black Beans, drained
2 Bay Leaves
Salt and Pepper
1 Medium Onion, chopped
2 Carrots, shredded
3 Garlic Cloves, minced
1 tbsp Dried Parsley
1 tbsp Apple Cider Vinegar
¼ cup White Wine
1 tsp Cumin
1 tsp Oregano
1 Chicken Bouillon
1 cup Water
2 – 15 oz cans Black Beans, drained
2 Bay Leaves
Salt and Pepper
1) In a large pot, cook the onion, carrots, garlic, and parsley in the EVOO until onion is translucent.
2) Add the vinegar, wine, cumin, oregano, bouillon, and water to the pot and bring to a boil.
3) Add the beans and bay leaves to the pot and simmer for 25 minutes.
4) Carefully pour 4 ladles of the soup into a blender and blend for 10 seconds until thickened. Pour the soup back into the pot and stir to combine.
5) Season the soup to taste with salt and pepper before serving. Enjoy!
TIP: Top your soup with sour cream, chopped green onions, &/or cilantro.
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