Black Bean Soup *updated!*

INGREDIENTS

1 large onion
1 large carrot
1 bell pepper
1 can diced tomato
4 cans of black beans
1 can corn
Vegetarian bouillon cubes
1 tablespoon cumin
1 tablespoon vegetable oil
1 tablespoon garlic powder (or 3-4 cloves fresh garlic)
½ teaspoon salt
¼ teaspoon black pepper
1 cup of water

Optional Toppings

Tortilla chip pieces
Shredded cheese
Salsa/pico de gallo
Avocado/guacamole
Plain yogurt/sour cream
Chopped cilantro/chives

INSTRUCTIONS

1) Wash all of your vegetables.
– Slice the carrots into half moon shapes.
– Dice the bell pepper
– Dice the onion
2) Open all 4 cans of black beans. Drain and rinse 2 cans, reserving the liquid from the other two.
3) Open the diced tomatoes and can of corn.
4) In a large pot, heat the oil over medium-high heat. Cook the onions and carrots for about 10 minutes, stirring occasionally until the carrots start to soften.
5) Add the bell pepper, corn and diced tomatoes. Cook for 3 more minutes.
6) Add the seasonings: garlic, cumin, oregano, salt, and pepper, and mix with the vegetables.
7) Add all the black beans: 2 cans drained & rinsed and 2 cans straight from the can.
8) Add the broth and water. Add less water if you want a thicker soup.
9) Turn the heat down to medium-low and let the soup simmer for 25 minutes.
10) If you like, you can blend some of the soup to give it a thicker consistency. Remove half of the soup, blend it, and return it to the pot. If you don’t have a blender, you can use a potato masher, eggbeater, or a mixer–whatever you have.

CARROT TIPS

• You are the expert when it comes to your own cooking. Add or subtract ingredients to suit your taste.
• If you like a little kick, add 1 teaspoon of red pepper flakes with the other spices.
• You could try adding a stalk of celery or substitute salsa for the diced tomato.

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