Costa Rican Black Bean Soup with dōTERRA Oils
The myraid of spices and ingredients in this soup from Costa Rica blend together for fantastic flavor that is sure to please.
1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (Four 15 ounce cans)
3 cups vegetable stock
1 drop or less Oregano oil
1 teaspoon cumin
¾ teaspoon celery salt
1 teaspoon salt
¾ teaspoon coriander powder
1 drop or less Thyme oil
½ teaspoon cayenne
¼ teaspoon nutmeg
¼ teaspoon clove
½ teaspoon allspice
- In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic, and ginger in oil over medium heat until vegetables are tender and onion is clear.
- Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
Tip: Use a toothpick to add Oregano and Thyme oils to taste.
- Matt Triplett