Black Bean Soup

This hearty soup will warm up a cold night.

Ingredients

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

2 tablespoons GOLDEN BLOSSOM HONEY

1/4 cup lime juice

4 cans (16 ounces each) black beans

3 cans (16 ounces each) vegetable or chicken broth

Garnish:

chopped tomato

chopped red onion

sour cream

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.

Directions

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.