Black Bean and Vegetable Soup

By MelanieAnn

Ingredients

• 1 medium onion, chopped
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1/2 tbsp curry powder
• 1 carrot, sliced
• 1 celery stalk, sliced
• 1 medium potato, peeled and cubed
• 1 parsnip, peeled and sliced
• 6 mushrooms, sliced
• 6 cups chicken or vegetable stock
• 1 can black beans
• Salt and pepper to taste
• Cilantro for garnish
• Yogurt for garnish

Details

Servings 2

Preparation

Step 1

1. Heat oil in large pot. Add onions and sauté until translucent, about 5 minutes. Add cumin and curry powder and stir. Add vegetables and stir. Add stock and bring to a boil. Reduce heat and simmer until the vegetables are almost tender, about 10 minutes

2. Add black beans and heat through. Taste and adjust for salt and pepper. I used an immersion blender for a minute to give it a bit more thickness, but there were still plenty of hunks of vegetables.

3. Ladle soup into bowls and garnish with yogurt if you have it, and cilantro.