A delicious staple.
- 2 cups dried black beans, soaked overnight
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 1/2 cup celery, chopped
- 1 carrot, chopped
- 1 tbsp olive oil
- 6 cups vegetable broth
- Combine pre-soaked beans and all other ingredients in large soup pot.
- Bring to a boil.
- Reduce heat to low and cover. Cook for 2 hours or until beans begin to fall apart. If necessary add more water while cooking.
- Garnish with a bit of chopped parsley or cilantro for a nice presentation.