Creative, Clean Eating: Black Bean & Celery Soup

Black Bean & Celery Soup

Camera: iPhone 5 
Location: Casa Dresden

 

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.

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