Black bean soup for cold winter evenings is full of nutrition’s. Warm and hot soups are relished by me. I love to take a bowl of soup in my supper and love them in my breakfasts as ciders. When I cannot decide a specific food recipe I generally settle for a bowl of soup, it’s easy and simple to prepare and full of nutritional values good for your health. 
Ingredients to prepare black bean soup are
2 tbsp of butter
1 finely chopped scallion
2 medium sized chopped celery stalks
1 medium sized finely chopped red bell pepper
1 medium sized finely chopped habanera pepper (remove seeds if you prefer)
3 minced elephant garlic cloves
2 cubes vegetable broth/bouillon
1 and 1/2 c boiling water
1-15 oz of canned black beans (undrained)
¼ teaspoon salt
1/2 tbsp brown sugar
1/2 teaspoon black pepper
2-3 teaspoons of fresh lemon juice
1 and a 1/2 tbsp cornstarch
Preparation
1. In a skillet/ large pot melt butter and simultaneously add scallions, celery, peppers and garlic.
2. Cook until scallions begin to become translucent, mix the bouillon and boiling water.
3. Add this to pot and cook ingredients at simmer for about 10-15 minutes.
4. Add the beans, salt, cumin, brown sugar, and black pepper and stir constantly and simmer for about 5 minutes.
5. In a small glass combine the cornstarch and 1 and 1/2 tbsp of water, stir well.
6. Add this mixture and the lime juice to the soup, stir well.
7. Allow to simmer and thicken for about 10 more minutes. Serve the soup or turn the heat to low and allow the flavors to mix thoroughly. This soup keeps well for a few days in the refrigerator. The flavors will become deeper overnight.
8. Enjoy bean soup with brown bread (crisped) or with daily food recipes or as appetizers.
9. Finally use single tablespoon of vinegar and sugar caramelized over flame; pour it when ready to be served.
Via: Pronobaker
