Black Bean Soup

Ingredients:

• 4 carrots, peeled and chopped
• 1 small onion, peeled and chopped
• 3 cups chicken broth
• 4 (15 oz.) cans black beans, drained and rinsed
• 3 cloves garlic, chopped
• 2 tbsp. lime juice
• 2 tbsp. ground cumin

Directions:

1. Cook the carrots and onion in the chicken broth until for tender. Set mixture aside. 
2. Set half of the black beans in a bowl and crush them to form a gravy for the soup. Place the crushed beans, the whole beans, garlic, lime juice and cumin in the kettle with the cooked carrots and onions. Simmer for thirty minutes. Serves with extra lime wedges and sour cream.

* NOTE: Extra chicken broth may be added to the soup if it becomes too thick.

Submitted by Marie Weber