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Best Ever Black Bean Soup JANUARY 20, 2014 / JANELLE PARIS / 
This is one of my most sought after recipes....delicious black bean and rice soup. It's an excellent choice to make for that special someone in your life who has a gluten/dairy intolerance. I've had readers suggest topping it with avacados and/or adding sausage to the recipe for a complete meal. Whatever you choose, it will be sure to please the loved ones in your life during these cold winter months! Enjoy.
2 cans seasoned black beans, chicken broth, olive oil, onion, garlic, chili powder, cumin, water (little boy optional, lol!)
Dice onions
Peel and chop garlic
Saute onions and garlic in olive oil on med-high heat. When onions start to soften, add chili powder and cumin
Add broth and water
Turn heat up and let simmer for 15 mins
Turn down heat
Take an immersion blender and blend right into the pot of soup. This will liquify some of the beans making a thicker/creamy texture and will leave some beans intact. If you do not have an immersion blender, please do not let this stop you from making this recipe! Simply take half of the soup and blend it in an actual blender or food processor and place back with remaining soup.
Scoop a cup of rice into your serving bowl. (I just used a simple Minute Rice here)
Pour soup over top and garnish with fresh cilantro! (I had 2 helpings of this, which is NOT typical - it was THAT good!) Best Ever Black Bean Soup Ingredients:
Directions: Read other recent articles by Janelle Paris:
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