Dark Beans and Sensuous Spices Soup

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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

Author Recipe from Feeding the Whole Family by Cynthia Lair

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