"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kaylen Rice


1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced
1 medium carrot, peeled and diced
3 celery ribs, chopped small
4 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
1 tablespoon ground cumin
2 tablespoons fresh lime juice
1 teaspoon hot sauce, or more to taste
1/2 teaspoon salt, or more to taste

Optional toppings:
Cashew Sour Cream
fresh chopped cilantro
diced avocado
sliced jalapenos
diced tomatoes
tortilla chips
hot sauce

1. Heat the oil in a large soup pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.

2. Add the diced carrot and celery, and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.

3. Blend some of the soup: Put 3 cups of the soup in a blender, and blend until smooth. Add back to the pot and stir. Alternately, you can use an immersion blender to blend some of the soup right in the pot.

4. Add the lime juice, hot sauce and salt to taste. Serve immediately with desired toppings.

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