Black Bean and Celery Soup
What happens if you have whole food leftovers and fresh raw vegetables sitting around? Combine them into a soup.
I had cooked some black beans and rice last week. Beans keep a while, so I decided to throw them into a soup stock and add some fresh, raw veggies. Here are the instructions. It’s super easy!
- 1 bay leaf
- 1 pound precooked black beans (you could also use canned)
- 6 cups chicken stock
- 6 cups of water
- 1 Tbs olive oil
- 1 red pepper, chopped
- 1 small yellow onion, chopped
- 1/2 cup of pre-cooked brown rice
- 4 stalks celery, chopped
- 1 jalapeno, minced
- 6 cloves garlic, minced
- 1 Tbs cumin
- 1 Tbs turmeric
- 1 tsp chili powder
- 2 Tbs oregano
- Salt to taste
- Optional toppings: avocado, lime wedges, sour cream
Heat the oil in a large skillet. Add the pepper, onion, garlic, celery and jalapeños and sauté until the vegetables have softened – about 10 minutes. Add the cumin, chili powder, turmeric and oregano.
Add in the stock, water, bay leaves, rice and beans to a large stock pot. Cover and bring to a boil. Reduce heat, and let simmer for about an hour.
Juliette Mansour Photography 