Black Bean Soup



½ tbsp light olive oil
1 small red or brown onion, diced
1 stalk celery, chopped
1 small carrot, chopped
½ red bell pepper, diced
⅛ tsp ground black pepper
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
¼ tsp dried herb
½ tsp ground cumin
460g black beans drained from cans
600ml vegetable stock

1. Heat olive oil in a saucepan over medium-high heat until the oil begins to shimmer. Add onion, celery, carrot, and bell pepper. Cook for 4 minutes.

2. Add ground black pepper, garlic and pepper, and continue to cook for another 4 minutes.

3. Add herb, cumin, rinsed and drained black beans, and vegetable stock. Bring to a boil, then cook covered on low heat for 20 minutes.

4. Puree the soup until smooth. Enjoy with crackers!

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