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

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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.