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Maui Black Bean Soup

This one came from my Aunt Debbie.  It was very easy and really delicious.


2T Olive Oil

2 ribs celery

1 large carrot

1 small red onion

1 red pepper

1 green pepper

2 cloves garlic

1 tsp cumin

1 tsp oregano

1 tsp basil

1 tsp chili powder

4 c low sodium chicken or veg stock

2 15 oz cans black beans

1 15 oz can diced tomatoes

1 cup fresh or frozen corn

salt and pepper


In a large skillet, heat olive oil over med heat.  Add celery, carrot, onion and bell peppers.  Saute unitl onion becomes translucent, abt 8 min.  Add garlic and spices.  Cook another 2 min.

Add stock or cooking liquid of your choice, beans and tomatoes.  Bring mixture to a boil and then reduce heat.  Cover and let simmer for about 20 min.  Using a hand held blender, puree soup to desired consistency.  Add corn and let simmer about 5 min more.  Season with salt and pepper, Serve hot.

I omitted the green bell peppers as Jason doesn’t care for them and blended to a chunky rather than completely smooth consistency.  I also garnished with a bit of shredded cheese.  It was really good and made a good sized batch so I still have leftovers in the fridge.


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