Submitted by: Connie Kishbaugh
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Servings: 8
A vegan spicy thick soup to warm you on cold winter nights....and it's fat free!!
1 sml. sweet onion
2 stlk. celery stalk, fresh, organic
12 carrot
1 sml. sweet potato
2 tsp. fresh thyme
3 Thai bird's eye chili pepper
1 chipotle seasoning
sea salt & black pepper to taste
6 c. water
29 oz. canned black beans
Sweat all vegetables and seasonings, except black beans until onions translucent. Add 6 cups water and black beans. Simmer until potato is soft. With a potato masher, mash 1/4 to 1/2 the soup (to desired thickness). May be served over quinoa or brown rice. It's delicious with a dollop of Greek yogurt!
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