Black Bean Soup

[Guest guest]

I made this last week. It's one of our favorite soups. I try to make enough for two meals, so that I can freeze one.

 

1 c. diced onion

2 garlic cloves, minced

1 1/4 c.veg. broth

2 (15 oz.) cans black beans (I use dried beans always; 1 lb.)

1 (15 oz.) can diced tomatoes

1 c. diced peeled russet-type potato

1/1 tsp. dried thyme

1/2 tsp. dried cumin

1/2 tsp. tabasco sauce

Water (enough to cover beans)

 

Put black beans in large crock pot (mine is 6 qt.). Cover with water. Add all ingredients. Cook on high 4 hours. I like to puree 3/4 of soup. We top it with shredded low fat cheese and onion and serve over brown rice.

 

Blessings,

Karla B.