Black Bean Soup

This hearty soup will warm up a cold night.


1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
4 cloves garlic, minced
1/2 green pepper, chopped
1 tablespoon vegetable oil
1 tablespoon ground cumin
1 teaspoon chili powder
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons tomato paste
1/4 cup lime juice
4 cans (16 ounces each) black beans
3 cans (16 ounces each) vegetable or chicken broth
chopped tomato
chopped red onion
sour cream


Sauté onion, celery, carrot, garlic, and green pepper in vegetable oil until softened. Transfer to a food processor and add next 7 ingredients and 3 of the cans of undrained black beans. Puree until smooth. In a large pot stir chicken stock and the remaining can of black beans. Add puree and cook for 15-20 minutes stirring occasionally. Pour into bowls and top with the tomatoes, onions and a dollop of sour cream.

Serves 6.

golden blossom honey product