6 cups boiling chicken broth (or water or vegetable broth)
1 can black beans, drained
Instructions
Heat oil in a non-stick skillet. Add onions and saute until they are translucent. Add garlic and cumin and cook 3 minutes longer. Add carrots and parsnips and cook 3 minutes longer. Add boiling broth or water. Deglaze the pot by stirring up the small bits from the bottom of the pot. Add black beans. Simmer for 1 hour. Puree in blender.
Originally Submitted
5/20/2008
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