Black bean soup

Name: Black bean soup
Yield: 6
Ingredients: 2 Tbsp Olive oil; 1 medium Onion, diced; 2 Carrots, peeled and diced; 2 Celery stalks, peeled and diced; 3 Garlic cloves, crushed; 1 ½ tsp Ground cumin; 4 cups Vegetable stock; 4 Tbsp Tomato paste; 2 cans Black beans, 400g each, in spring water (Main); 1 cup Whole kernel corn (Main)

for 6 people

By

Jan Bilton

Food writer and cookbook author.

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Add chilli if preferred.

Ingredients

2 Tbsp	Olive oil
1 medium	Onion, diced
2	Carrots, peeled and diced
2	Celery stalks, peeled and diced
3	Garlic cloves, crushed
1 ½ tsp	Ground cumin
4 cups	Vegetable stock
4 Tbsp	Tomato paste
2 cans	Black beans, 400g each, in spring water (Main)
1 cup	Whole kernel corn (Main)

Directions

Heat the oil in a large heavy saucepan. Sauté the onion, carrots and celery until lightly browned. Add the garlic and cumin and stir well. Add the remaining ingredients and simmer on low heat for 30-40 minutes.
Great served topped with diced red capsicum and coriander.