I posted a vegetable soup a few years ago with black beans. This recipe is a bit different. It does not include corn and uses less black beans. It is a good recipe to make for lunches and of course I will be taking this soup to work as part of my lunch. I used my pressure cooker to make this soup and cooked it for 17 minutes.
1 - 19 oz can of black beans, rinsed and drained
2 onions, chopped
3 cloves of garlic, minced or finely chopped
2 stalks of celery, chopped
1 tbsp oil
3 medium sized carrots, chopped
2 -3 zucchini, chopped
1 tsp dried basil
1 tsp cumin
8 cups of chicken or vegetable stock
salt and pepper to taste
Heat oil in a large soup pot. Add onions, garlic and celery and saute for five minutes on medium high heat. Lower heat if vegetables are started to brown. Add a little bit of water if vegetables are sticking.
Add beans, carrots, zucchini, broth and spices. Cover and simmer for about an hour. Stir occasionally. Add salt and pepper to taste. Makes 8 servings.
Adapted from Meal Lean i Yumm by Noreen Gilletz