2 tbsp. The Spicy Olive Garlic Extra Virgin Olive Oil
1 medium onion, diced
2 cloves garlic minced
3 ribs celery, chopped
3 carrots, peeled and diced
1 small green pepper, diced
15 oz. can black beans (use 2 – 4 cans depending on how much you like beans)
5 c. vegetable or chicken stock
2 tbsp. The Spicy Olive Red Apple Balsamic vinegar
2 tsp. chili powder
.5 tsp. cayenne pepper
.5 tsp. ground cumin
Salt to taste
In a stockpot, heat the oil over medium heat. Add the onion, garlic, celery, carrots, and bell pepper and cook for 15 minutes until the onions are clear. Drain and rinse the black beans and add to the pot. Add the stock and rest of the ingredients. Bring to a boil, then lower the heat and simmer for an hour. You can mash the beans before serving to thicken the soup.
In place of garlic, if needed, The Spicy Olives recommend using Chipotle, Harissa or Red Chili Extra Virgin Olive Oil…it’ll give the soup some kick!