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

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.