Amount: 6 servings
1 tablespoon wild harvest? Organic Extra Virgin Olive Oil
1 cup chopped yellow onion
1/2 cup chopped wild harvest? Organic Carrots
2 tablespoons minced garlic
2 teaspoons wild harvest? organic ground cumin
1 teaspoon chili powder
3 1/2 cups wild harvest? Organic Vegetable or Chicken Broth (use reduced sodium broth to lower sodium)
1 (15 ounce) can wild harvest? Organic Tomato Sauce
2 (15 ounce) cans wild harvest? Organic Black Beans, rinsed and drained
1. In large stock pot or Dutch oven, heat oil over medium-high heat. Add onion, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).
2. Add in cumin and chili powder; stir until well mixed. Add broth, tomato sauce and black beans.
3. Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened. Salt and pepper to taste. Note: Serve with sour cream and shredded Monterey jack cheese, if desired.
USE ORGANIC PRODUCTS WHENEVER POSSIBLE.
1/6 of recipe
Amount Per Serving:
Total Fat: 3g
Saturated Fat: 0g
Dietary Fiber: 9g