Barb's Black Bean Soup

By dhoffmanlatter

Ingredients

• 4 Cans of Organic Black Beans
• 2 C. Vegetable Stock
• 1 Can Organic Diced Tomatoes
• 1 T. Olive Oil
• 3 Cloves Garlic, minced
• 1 Medium Red Onion, diced
• 2 Carrots, peeled and sliced
• 1/4 - 1/2 C. Fresh Herbs, chopped such as Cilantro or Parsley
• 1 t. Cumin
• 1 t. Chili Powder
• 1 t. Smoked Paprika
• Salt and fresh ground pepper to taste.

Preparation

Step 1

Place half of beans and tomatoes in food processor, and process until smooth. Heat olive oil over medium heat. Add garlic, onion and carrots. Sauté until tender, about 7 minutes. Add broth, spices, bean puree and the rest of the beans to the mix. If you like a more brothy soup, add 1/2 - 1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cup. Reduce to very low heat. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan. This soup tastes great with a small scoop of brown rice. Serve with warm whole wheat tortillas and a salad for a completely satisfying meal.