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15 minutes
25 minutes
40 minutes
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 2 (15 ounce) cans black beans, drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 1 teaspoon cumin
- In a stockpot over medium-high heat, saute a colorful mix of onion, bell pepper, celery, carrot, and garlic in olive oil until the onion is translucent, about 5 minutes. Stir in black beans, diced tomatoes, water, and cumin. Bring the mixture to a boil, then lower the heat and let it simmer for a minimum of 20 minutes until the flavors meld perfectly.
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