Combine vegetables in a food processor and pulse until minced.
Sauté until onions are translucent.
Add beans and water and cook on low/medium heat for one hour.
Ladle over rice or set aside for other uses, like tacos, or for black bean and corn salsa.
You want to water in the pot to reduce but not too far. It should still be soupy. Keep tasting as you go so you can adjust the seasoning to taste. Sometimes I add a little bit of lime juice right after serving just to add some of that acidity. For black bean soup add 15 more ounces of water and a chicken or beef bouillon cube and reduce slightly top with sour cram and cilantro.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.2mg||0 %|
|Sodium 299.1mg||10 %|
|Potassium 533.9mg||14 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 21.3g|
|Protein 11.1g||16 %|
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Calories per serving: 179
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