Gluten-Free Recipes

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Copyright © 2003  by  Amber Lee

1/2 onion, chopped 
1/2 stalk celery, chopped 
2 Tbsp vegetable oil 
15 ounce can black beans, drained and rinsed 
2 cups chicken bouillon broth
1/2 tsp salt 
pepper 

1. In a large soup pot, sauté onion and celery in oil. 
2. Add remaining ingredients and puree all in blender. Return soup to pot.
3. Mix 2 T cornstarch with 1/4 cup cold water. Stir into soup.
4. Bring soup to a boil, stirring frequently. Simmer on low until ready to serve. 
   Garnish with chopped egg, onion, bacon, cheese, etc. if desired.