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Dark Beans and Sensuous Spices Soup (Stage 6)

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

INGREDIENTS:
  • - 2 teaspoons extra-virgin olive oil
  • - 1 onion, chopped
  • - 1 clove garlic, minced
  • - 1 teaspoon cumin
  • - 1 teaspoon oregano
  • - 1 teaspoon coriander
  • - 1 carrot, chopped
  • - 1 rib celery, chopped
  • - 1 ½ cups cooked red or black beans
  • - 1 ½ cups water or vegetarian soup stock
  • - ¼ cup chopped cilantro
  • - 1 tablespoon low-sodium soy sauce
  • - 1 teaspoon brown rice vinegar

1. Heat olive oil in a 4-quart soup pot.  Add onion and garlic, sauté until soft.
2. Add dry spices and sauté briefly.
3. Add carrot and celery; sauté 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 pureed part of soup to pot.
6. Add cilantro, season with low-sodium soy sauce and vinegar.
7. Reheat before serving.

Calories 100; Carbohydrates 15g; Fat 2g; Protein 5g; Recipe Yield 6 servings

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