Black Bean and Vegetable Soup

Black bean and vegetable soup – a hearty, vegetable packed black bean soup with a spicy kick. The perfect soup for frosty days.

Soup:
1 medium onion – diced
1 red pepper – diced
3 medium carrots – diced
2 large celery stalks – diced
2 tbs olive oil
3 garlic cloves – minced
2 15 oz cans of black beans
2 tsp cumin
¼ tsp red pepper flakes
10 twists of black pepper from a pepper mill
1 can of diced tomatoes – I used Hunt’s petite diced tomatoes
3 cups of water
2 vegetable bouillon cubes

Cheesy Toast:
French Bread – sliced
1 garlic clove – peeled
Butter – room temperature
¼ cup Parmesan cheese
1 tbs minced parsley
freshly ground black pepper

View the full recipe at Green Valley Kitchen →