Brigham Black Bean Vegetable Soup

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, peeled and cut into ¼-inch dice
• 1 large carrot, peeled and cut into ¼ inch dice
• 1 bell pepper cut into ¼ inch dice
• 4 cloves garlic, finely chopped
• 1 Tablespoon cumin
• 1 teaspoon cayenne pepper
• 4 cups low sodium chicken stock
• 2 cans black beans, drained and rinsed
• 1 bay leaf
  Salt and pepper
• ½ Tablespoon Tabasco sauce
• 1 teaspoon wine vinegar

Directions

1. In a large, heavy pot, heat oil over medium heat.
2. Add onion, garlic, carrot and peppers and cook until tender about 5-8 minutes.
3. Stir in cumin and cayenne, and toss to coat vegetables.
4. Pour in stock, beans and bay leaf. Bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
5. Remove the pot from heat and season with salt, pepper, Tabasco and wine vinegar.
6. If a smooth consistency is desired, puree half of the soup in a blender until smooth and stir back into soup pot. Serve soup hot with garnishes

Yield: 6 servings
Serving Size: 1 ½ cups
Source: BWH Food Service