Top Black Bean Soup

Top Black Bean Soup Soup Okay so this actually turned out really good, so different and totally not what I expected. The recipe I found on someones blog (sorry can not remember where!) Do not have a picture so I did not know what to expect, but thought I would give a whirl! And I'm glad I did! It took a lot (maybe because they are more than required), so I froze and heated up a day, when I cook. If you are not the same, serve and pour half of the second half freezer bag, lay it flat to freeze, and when it is frozen, you can be right up and save a lot of frozen appetizers Than the freezer little books!

Ingredients

1 large yellow onion, chopped

1 large green bell pepper, chopped

4 stalks celery, chopped

2 cans black beans

1 jar salsa

3 cups vegetable broth

1/2 cup barley or cous cous

2 cups frozen corn

2 shredded carrots

2 tsp. cumin

4 tsp. fresh lime juice

2 cloves garlic, minced

Directions:

In a large saucepan, add the grape seed oil, saute onion, green peppers, celery and garlic for about 5 minutes, stirring occasionally. During cooking, drain 1 can of black beans and throw them into the pan and add 1 can of black beans in your blender and puree until smooth and dump that too. Then add the sauce, vegetable broth, barley (I used whole wheat couscous, because that is what they had on hand), carrots, corn, cumin and the juice file. Stir everything together, bring to a boil, cover and simmer for 30 minutes.