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Black Bean Soup

Ingredients

  • 1 yellow onion (diced)
  • 2-3 cloves garlic (diced)
  • 1 tablespoon of tomato paste (¼ can)
  • 2 cans black beans
  • 1 can stewed tomatoes
  • 1 box chicken broth
  • Chopped carrots & celery (optional)

Equipment Needed

  • Large pot
  • Can opener
  • Cutting board & knife

Directions

  • On low heat sauté onions and garlic (add water if it starts to stick). 
  • Make a spot in the saucepan for the tablespoon of tomato paste and stir until dark in color. 
  • Add 2 cans of beans (rinsed well) and stewed tomatoes. 
  • Add chicken broth. 
  • Keep cooking until at desired temperature. Tada, done!

Tip: If you want a creamier soup, smash the black beans before adding the stewed tomatoes!

This recipe was submitted by Patti DiLutis as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge. 

Emergency Eats cookbook cover page. There is a cutting board with various ingredients on it.
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