Black Bean Soup

This is a hearty veggie soup for a cold day. It is great recipe to use up some veggies in the fridge.

Prep time: 30 minutes (soaked beans about 10 hours)
Total time: 2 hours

Ingredients:
1 bag of organic black beans soaked 6-8 hours. OR 2-3 cans of organic black beans.
1 can of fire roasted tomatoes
2 cups of veggie broth
3 cups of Water
1 bell pepper
1 cup chopped celery
1/2 cup of green onion
1/2 yellow onion
2 cups chopped carrots
1 small butternut squash (about 4 cups chopped)
4 garlic cloves chopped

2 Tablespoons fresh cracked pepper ( also used about 2T of fresh cracked pink peppercorns) 

1 T Salt

1 teaspoon of All Purpose Seasoning
1/2 t of chili powder
1/2 t of cinnamon

If you are soaking your own beans follow the directions on the back of the bag for cooking instructions. Otherwise, dump 2 cans of black beans (drained) and 1 can of fire roasted tomatoes in a large stock pot.  Add 2 cups of veggie broth to the pot and 3 cups of water. Get out your handy chopper or a sharp knife and good cutting board. Chop all veggies into a little larger than bite size pieces. As you chop add to the stock pot.

 Turn stove onto medium heat once all veggies are added to the pot for about 15 minutes. Add in all spices and give the pot a good stir. 

*Use your best judgment (guess) if you need more veggie broth or water.* Let this simmer for about 35-45 minutes. Stir occasionally. Check the pot for veggie texture of your liking. If you want an added kick add 1 T of cayenne pepper. 









Garnish with a little salsa and serve with rice crackers or tortilla chips.

Enjoy!