Black Bean Soup

Serves 6 for dinner

This is a great, hearty soup that’s quick and easy to make. You can use it as a vegetarian soup by leaving out the kielbasa sausage, but we find that makes it a great meal.

3 tbsp olive oil

1 small onion, chopped (½ cup)

2 cloves garlic

1 tsp ground cumin

1 large stalk celery, chopped (about ¾ cup)

1 large carrot, chopped (about ¾ cup)

½ pound kielbasa or Polish sausage, diced (optional)

4 cups (approx) chicken or vegetable stock, divided

3 15 oz cans black beans, rinsed and drained

1 tbsp tomato paste

Juice from one lime (lemon will do in a pinch)

Salt

Sour cream, salsa and cilantro (for garnish)

In a large stock pot, heat the oil, onion and garlic and cook until tender.
Add the cumin and cook another minute.
Add the carrot, celery and two cups of the stock and heat to boiling. If using sausage, add it now.
Cover and reduce heat to simmer. Cook for 15 to 20 minutes, checking frequently/ Add more stock as necessary. The final soup should not be too wet.

If you want to go to the trouble and perhaps make the soup thicker, puree the beans in a food processor, return to the pot and reheat. We don’t bother, we’re usually too hungry.

Stir in the lime or lemon juice and the tomato paste. Correct seasoning.
Serve with Sour cream or salsa, sprinkle with cilantro.

Source: "Real Simple", April, 2004

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