Sunday, January 25, 2015

Black Bean Soup

by Michelle Gill

2 Tbsp. olive oil
1 level
Tbsp. minced garlic
2 heaping
Tbsp. white onion, diced
Tbsp. cumin
2 (15 oz) cans reduced sodium black beans and their liquid
2 cups vegetable stock
1 bay leaf
Tbsp. lemon juice or 1 drop of doTERRA lemon essential oil
Tbsp. chopped fresh cilantro

Add first three ingredients to pan and saute'.  Add cumin, then beans, stock, and bay leaf.  Bring to a boil and simmer for 15 minutes.  Add lemon juice.  If you are using essential oil, remember to drop 1 drop only your spoon not directly in the soup.  This guarantees 1 drop only.  Should you accidentally drop 2, that would be too much.  Next add cilantro.  Simmer one more minute and your black bean soup is ready to serve. 

Note from Lois:
For more easily digested beans you may want to start with dried beans, and soak them in this way.  It makes a big difference!