Quick and Hearty Black Bean Soup

Quick and Hearty Black Bean Soup

Ingredients:

• 3 tablespoons garlic, minced
• 1 onion, chopped
• 4 carrots, diced
• 4 stalks celery, diced
• 1 red pepper, seeded and chopped
• 1 15-ounce can low-sodium black beans, drained and rinsed
• 1 tablespoon paprika
• 1 teaspoon turmeric
• ½ teaspoon black pepper
• 32 ounces unsalted vegetable broth
• 2 cups water

Directions:

1. Combine all ingredients in a large soup pot with a lid. Heat over medium heat until boiling, then cover and reduce heat to medium low. Cook for 20 to 30 minutes, or until carrots and celery are tender.
2. When cooked, scoop 2 cups of soup into a blender. Blend until smooth. Pour into soup pan, and stir into remaining soup. Option: Use immersion blender in soup pot for short time to partially blend soup.