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Prep Time: Overnight | Cook Time: 2 hrs | Serves: 12

Ingredients

• 3 c dried black beans (or 1 ½ c cooked)

• 2 Tbsp olive oil

• 1 large green bell pepper, seeded, chopped

• 2 large onions, finely chopped, about 6 c

• 8 garlic cloves, finely minced, 1/3 c

• 2 large carrots finely chopped, about 2 c

• 1 Tbsp ground cumin

• 2 Tbsp chili powder

• 2 Tbsp dried oregano leaves

• 1 (28 oz) can crushed or diced tomatoes

• 1/4 c white vinegar

• 1 tsp pepper

• 2 c low-sodium chicken stock

Directions

1. Soak beans overnight. Cover beans with 6 cups cold water and bring to a boil. Turn down heat and simmer for 90 minutes or until beans are tender but firm.

2. Heat olive oil in a large skillet and sauté green pepper, garlic, onions, and carrots until very tender, about 10 minutes.

3. Drain beans and return to large pot. Add sauteed vegetables and the rest of ingredients. Bring to a boil, then reduce heat to simmer for 20 minutes, stirring often.

4. Using an immersion stick, blend the soup to desired thickness. Garnish and serve.

Notes

• Garnish with sour cream or avocados and any kind of fresh, crunchy vegetable: diced red onion, sweet peppers, radishes.

Nutrition: (per 1 cup serving) Calories: 256 kcals | Total Fat: 3 g | Saturated Fat: 1 g | Sodium: 128 mg | Carb: 47 g | Protein: 13 g | Fiber: 16 g.

Providence Heart Guide 2020
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