From: Good Housekeeping
1 Tbsp olive oil
2 medium carrots, chopped
2 cloves garlic, chopped
1 large onion, chopped
1 medium red pepper, chopped
2 tsp ground cumin
1/4 tsp crushed red pepper
2 cups water
2 cans black beans, rinsed and drained
1 can chicken broth
1/4 cup packed fresh cilantro leaves, chopped
1 Tbsp fresh lime juice
In a saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12-15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 tsp of salt; cook 1 minute. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors. Ladle 3 cups soup into blender and blend until pureed. Stir puree into soup in saucepot, heat through on medium. Stir in cilantro and lime juice.
What I Did Differently From the Recipe:
I didn't have any cilantro or lime juice so I totally omitted them which was probably a huge mistake.
What I'll do differently next time:
I would add the cilantro and lime juice, and maybe some salsa or something as well.
Neutral. I didn't think this was a great recipe. This isn't something I would normally make, but my mom makes black bean soup all the time and I love hers. She did say adding salsa would help this flavor.