BLACK BEAN SOUP


Ingredients:

1 tbls. Olive Oil
1 cup finely chopped onion
1/2 cup chopped carrots
2 tbls. minced garlic
2 tsp. ground cumin
1 tsp. chili powder
2 (14.5 oz) cans reduced sodium chicken broth
2 cups no-salt added tomato puree
3 cups cooked Dry Black Beans

Directions:

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

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

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

Serve with Light Sour Cream and shredded Monterrey Jack cheese on top, if desired.

NOTE: 2 cans of black beans, rinsed and drained can be substituted for the cooked, dry beans.