Black Bean Vegetable Soup in Sourdough Bowl

Author: Janet Hudson Status: published Published: Mar 29,2010 license cc-by tags: corn, spices, potatoes, carrots, blackbeans, enokki, Sourdoughbread, 0   Share on Facebook Share on Twitter

Recipe to follow:
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 (15 oz.) cans black beans, rinsed and drained (or cook 2 cups fresh)
2 ears corn
1 carrot, chopped
2 cups vegetable broth
1 potato, peeled and diced
1 bay leaf
1/2 tsp. dried thyme leaves
1 tsp. dried basil leaves
1/2 tsp. cumin
1/8 tsp. pepper
Cook onion and garlic in oil in a large soup pot. Mash ½ the beans and add them to the pot, along with the rest of the whole beans, carrot, corn, potato, and broth.
Stir in seasonings. Cover pot and bring to a boil. Reduce heat to low and simmer the soup for 8-10 minutes, stirring frequently. Remove bay leaf and serve in sourdough bowls. Serves 4.

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