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 Cuban - Black Bean And Olive Soup
adapted from Caribbean Light by Donna Shields
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Description
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Ingredients
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- 2 Cans Black Beans
- 3 Cans Chicken Broth
- 1 Tablespoon Olive Oil
- 1 Large Bell Pepper -- Chopped
- 1 Medium Onion -- Chopped
- 3/4 Cup Olives -- Chopped
- 1 Small Carrot -- Chopped
- 2 Stalks Celery -- Chopped
- 5 Cloves Garlic -- Chopped
- 2 Teaspoons Thyme
- 1/4 Teaspoon Salt
- 2 Tablespoons Red Wine Vinegar
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Directions
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Saute in oil, bell pepper, onion, garlic, olives, carrot, celery, thyme and salt for 30 minutes. It should turn to a golden paste. Add water if necessary to prevent burning or sticking. Add to broth, bring to a simmer, add beans and vinegar. Simmer for 30 minutes and serve.
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Serves
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4
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Time to Make
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0:00
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