Black Bean Soup

This can be made on the stove top or put in crock pot all day to simmer.

1 Tbsp olive oil

I cup chopped carrots

2 gloves garlic chopped

1 onion chopped

1 red pepper chopped

2 tsp cumin

2 tsp cilantro

¼ tsp crushed red pepper

½ tsp salt substitute

1 Tbsp lime juice

1 box (32 oz) low sodium chicken broth

3 cans low sodium black beans

In skillet or sauce pot, heat oil and add carrots, garlic, onion and pepper. Cook 12-15 minutes until vegetables are lightly browned and tender.  Add cumin, cilantro, crushed red pepper, lime juice and salt substitute.  Cook 1 minute.

Thoroughly drain and rinse the black beans.  Set aside 2 cups of rinse beans and ½ cup of chicken broth.

In food processor or blender, blend the 2 cups of beans and ½ cup chicken broth to form a puree.

Add the puree, cooked vegetables and spices, whole beans and rest of chicken broth to pot or crock pot.

On stove top, bring to boil and reduce heat to medium for about 30 min

In crock pot, add all ingredients and cook on low for 6-8 hours