LIVING FREE HEALTH AND LIFE

Veggie Black Bean Soup

• 2 onions, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/2 cup chopped red pepper
• 2 T. minced garlic
• 2 cups vegetable broth (or chicken broth), divided
• 1 T. oil
• 3 cans black beans, rinsed, soaked, drained and rinsed again
• 1 can diced tomatoes
• 2 T. tomato paste
• 2 T. xylitol (or white sugar), optional
• 4 tsp. chili powder
• 2 tsp. cumin
• 1/2 tsp. oregano
• dairy free sour cream if desired

1. Heat 1/4 cup of broth with 1 T. oil in a large pot.
2. Add onions, celery, carrot and red pepper.
3. Cook and stir until vegetables are tender.
4. Add garlic, remaining broth, beans, tomatoes, tomato paste, xylitol and spices.
5. Bring to a boil, reduce heat to low, cover with lid and simmer for 40-50 minutes.
6. Serve with sour cream of choice if desires.