Hello delicious! I’ve embarked on a quest to get just a tad healthier as my big sixtieth is staring me squarely in the face. So I’ve been hoarding vegetarian cooking journals as of late. Tried this over the weekend and it was a smashing hit with both td and me. Most of you know that I adore soups of almost any variety, so I love finding new ones to stir around! Added bonus…it’s luxury on a budget. Nice earthy aroma and taste too. It may be a secret, but I’m sharing it!

3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 Tbs olive oil
1 t dried oregano
1 t dried cumin
1/2 t red pepper flakes
1/2 t celery seeds
3 cloves minced garlic
15 oz can black beans, drained and rinsed
1 bay leaf
20 oz diced tomatoes

Heat olive oil over medium high in soup pot.
Add celery, carrots, and onion.
Cook 5 minutes, turning heat to medium low after first minute.
Add oregano, cumin, red pepper flakes, celery seeds, and garlic.
Cook 1 minute, stirring.
Add black beans, bay leaf, and tomatoes.
Add 4 cups water.
Bring to full simmer.
Turn heat to low and cook 45 minutes, stirring every few minutes.

Thank you Melissa d’Arabian for including this in the October issue of Food Network Magazine.