Ingredients
-
1 onion, finely chopped
-
2 garlic cloves, minced
-
2 celery ribs, finely chopped
-
1/4 large red bell pepper, finely chopped
-
2 small chicken bouillon cubes
-
1 -1 1/2 cup boiling water
-
2 (15 ounce) cans black beans, undrained
-
1/2 teaspoon salt
-
1/2 teaspoon cumin
-
1/2 lemon, juice of
-
1 1/2 tablespoons cornstarch
Instructions
- In a pot, combine the first six ingredients; simmer for 10 minutes.
- Add half a can of beans, salt and cumin; cook for 5 minutes.
- Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
- Add the rest of the beans to the soup.
- Combine the cornstarch with 1 1/2 tablespoons of water.
- Add the lemon and the cornstarch to the soup; cook until thickened.