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Active Time : 15 minutes
Total Time : 30 minutes
Serves : 4 servings


  • 1 tablespoon 100% pure olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 14.5 ounce cans reduced sodium chicken broth (14.5 ounce)
  • 2 cups no salt added tomato sauce
  • 3 cups cooked dried black beans


In large stock pot or Dutch oven, heat oil over medium-high heat. Add onions, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).

Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.

Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened.

Serve with baked tortilla strips, if desired.