Black Bean Soup

I made this recipe up about 15 years ago. You can spice it up and doctor it to your heart's content-

Ingredients:
2 cans Black Beans, with juice
1 can Diced Tomatoes, with juice
2 large Carrots, diced
1 small Yellow Onion, diced
2 cloves Garlic, crushed
2-3 tablespoons Olive Oil
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt and Pepper

Tobasco or other Pepper Sauce
Sour Cream
Grated Cheese
Extra Diced Onion

In a large, deep pot heat olive oil over medium-high heat. Add carrots and onion. Cook until onion is transparent, then add garlic, chili powder, ground cumin, salt and pepper. Continue to cook for one minute and add the black beans and tomatoes along with all juices. Bring to a boil, lower heat to medium-low, cover and cook for 10 to 15 minutes.

I will normally serve this thick soup with a dollop of sour cream and pepper sauce. My husband likes it with grated cheese and diced onion.