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Old Saybook, CT 

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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Vegan Black Bean Soup

Lunch

Combine washed dried beans (feel free to use canned), olive oil, and water or broth in a medium stockpot.  Bring to a simmer over low heat.  Simmer, stirring occasionally, for two hours.   Once beans begin to soften, add garlic, celery, carrots jalapeno, cumin, and salt.  Simmer for additional 45 minutes. Beans should be soft.

Puree in blender until smooth.  

Garnish with green onion.

1 onion (finely chopped)

2 cloves garlic (crushed)

2 stalks celery (finely chopped)

2 medium carrots (pureed)

3 cups water or low sodium vegetable broth

2 cups dried black beans, washed and cleaned

2 teaspoons olive oil

1/2 teaspoon salt

1 teaspoon cumin

1 jalapeno, de-seeded and chopped

1 green onion, sliced

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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