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BLACK BEAN SOUP


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

INGREDIENTS

  • 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
  • 1 32 ounce container chicken broth (32 ounce)
  • 2 15 ounce cans black beans (15 ounce) rinsed and drained
  • 1 15 ounce can tomato sauce (15 ounce)
  • - sour cream optional
  • - shredded Monterey Jack cheese optional

DIRECTIONS

In large saucepan or Dutch oven, heat oil over medium 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 remaining ingredients; 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 sour cream and cheese, if desired.