Karen Stoyles
Black Bean Soup
3 cups vegetable broth
4 cloves garlic, crushed
1 onion, diced
1 red pepper, diced
19 oz can black beans, rinsed
2 tsp cumin
1 tsp coriander
½ lime, juice of
¼ cup fresh cilantro (optional)
In a medium – large pot, combine the broth, garlic, onion and red pepper. Bring to a boil. Add the black beans, cumin and coriander. Stir. Cover and simmer for 20 to 25 minutes. Puree in a blender (you may have to do this in small batches). Use a glass blender, or one that can withstand heat. Return soup to the pot and bring to a boil. Add the juice from ½ lime. Garnish with 1 tbsp of minced cilantro if desired.
Karen Stoyles is a Registered Holistic Nutritionist, military wife, mother and owner of Nature Prenatal. She is a graduate of the Canadian School of Natural Nutrition, and board certified in practical holistic nutrition. You may visit her website at www.natureprenatal.com for more recipes and information on her services.
Karen Stoyles, RHN
613-854-9848
www.natureprenatal.com
