If you love Mexican, this is really good.
Mexican Black Bean Soup (Serves 6)
- 4 ½ cups of cooked black beans or 3 cans (15-ounce cans) canned beans
- 1 large onion, diced
- 4 cloves garlic, minced
- 5 cups vegetable broth
- 4 large carrots, cut in rounds or half rounds
- 2 Jalapenos, diced fine
- 1 large stalk celery, diced
- 1 28-oz can diced or crushed tomatoes
- 1 tablespoon No Salt seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon Mrs. Dash Extra Spicy or ¼ teaspoon red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 lime, juiced
Add cooked beans to a large pan along with onion, garlic, vegetable stock and cook until onions are soft. Add carrots, Jalapeno, celery, tomatoes and spices. Cook until carrots soften.
Add lime juice and serve.