Difficulty: Easy - for beginners
Dietary guidance: v v
1 tablespoon olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1½ teaspoon cumin
1 celery stalk, diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
2 cups cooked black beans or rinsed and drained canned beans
4 cups veggie or chicken stock, or water
1 tsp. Sea salt
¼ cup chopped fresh cilantro
1) In a skillet, heat oil and sauté onion, garlic, and cumin 1 to 2 minutes.
2) Add carrots, celery, bell pepper, jalapeno, black beans and chicken stock.
3) Bring to a boil, add sea salt, cover, and simmer over medium-low heat for 7-10 minutes.
4) Add cilantro to the soup at the end of cooking.
5)Ladle soup into bowls and top with polenta croutons.
Dice polenta into one-inch cubes and fry until lightly browned and crispy.
Drain polenta croutons on paper towels to remove excess oil.
Season the croutons with a pinch or two of sea salt.