- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1/2 a green pepper, chopped
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 15 or 16 oz can black beans (1-1/2
cups cooked beans)
- Goodly dash pepper
Heat the olive or other type of vegetable
oil in a large saucepan. Add the onion,
carrots, celery, green pepper and garlic.
Sauté until the vegetables become somewhat
tender and very fragrant, about 5 minutes or
so. Add the chicken broth and black beans.
Stir the soup up and let it simmer for about
20 minutes, or until the vegetables are
tender. Now, if you have the time and
inclination get out your potato masher. Mash
the soup in the pan with the potato masher
until it thickens slightly and the
vegetables are mostly squishy. You don't
have to do this step, but I like the way the
texture changes after the soup is mashed.
Serve the soup with a dollop of yogurt on
top if desired.
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