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Ingredients:

• 3 cans black beans, drained and rinsed
• 4 cloves chopped garlic
• 1 medium onion, diced
• 2 large carrots, chopped
• 1 chopped bell pepper
• 3 stalks celery, chopped
• chopped cauliflower, (equivalent to 2 large potatoes)
• 2 bay leaves
• 2 tsp. dried basil
• 2 tsp. dried cumin
• 1 tsp. chili powder
• 1/2 tsp. dried hot pepper flakes
• 1 jar passata (stained tomatoes in glass jar –found in the Italian section)
• 6 cups broth – chicken or vegetarian
• salt and pepper to taste
• juice of 1-2 limes

Instructions:

Saute the chopped vegetables in a small amount of olive oil for 5-6 minutes.  Add the spices and sauté for another 5 minutes.  Add the broth, beans, and passata.  Bring the soup to a boil, then reduce the heat and simmer the soup for about 20 minutes until the vegetables are tender.  Puree 1/2 of the soup in a blender, then, return to the pot.  Salt and pepper to taste and add the lime juice.

Serve the soup with sour cream or plain yogurt and shredded cheese.  Chop fresh vegetables such as peppers, sweet onions, celery, and tomatoes to sprinkle on top.