1
tablespoon olive oil
1 cup
chopped onion
½ cup
chopped carrots
2
tablespoons minced garlic
2
teaspoons ground cumin
1
teaspoon chili powder
1 (32
ounce) container chicken broth
2 (15
ounce) cans black beans, rinsed and drained
1 (15
ounce) can tomato sauce
In large saucepan or Dutch oven, heat oil over medium heat.
Add onions, carrots and garlic; saute until carrots are softened (about 5-7
minutes).
 |
| Pictured: An amazing smell. |
Add in cumin and chili powder; stir until well mixed. Add
remaining ingredients; salt and pepper to taste.
 |
| The beans are there - just hiding. |
Bring to a boil; reduce heat and simmer 10-15 minutes or
until carrots are tender and soup is slightly thickened.
Serve with sour cream and shredded Monterey jack cheese, if
desired.
 |
| Good stuff with cheese! |
My Rating: 3/5 "Nice and low-cal, and pretty filling for a meatless soup. I was able to eat the leftovers for lunch for quite a while!"
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