|2||Tbsp.||olive oil or vegetable oil|
|½||onion, medium, finely chopped|
|1||stalk||celery, finely chopped|
|¼||cup||red bell pepper, finely chopped|
|2||garlic cloves, minced|
|2-15||oz.||cans black beans with liquid|
|1.||Saute onion, celery, pepper and garlic in the oil in a stockpot over medium heat for 5 minutes. Don’t let the veggies brown.|
|2.||Add water, 1 can of beans, bouillon cubes, salt and cumin. Bring soup to a boil then reduce heat and simmer for 10 minutes.|
|3.||Puree the soup with an immersion blender or by pouring into a blender in batches. Be very careful not to fill the blender too full and use a hand towel to hold the lid down on the top of the blender so that the hot liquid does not spray out.|
|4.||Add the remaining can of beans to the soup along with the lemon juice. Combine the cornstarch with 2 tablespoons of water in a small bowl, then add this slurry to the soup and bring it back up to simmer and cook until thick.
Makes six servings.