Black Bean Soup

Tonight I tried a new recipe for Black Bean Soup that I found in the March issue of Good Housekeeping. Here is the recipe as printed in the mag:

BLACK BEAN SOUP

1 Tbsp. olive oil
2 med. carrots, chopped
2 cloves garlic, finely chopped
1 lg. onion, chopped
1 med. red bell pepper, chopped
2 tsp. ground cumin
1/4 tsp. crushed red pepper
salt
2 c. water
2 cans black beans, rinsed and drained
1 can (14-14.5 oz) reduced sodium chicken broth (1 3/4 c.)
1/4 cup packed fresh cilantro leaves, chopped
1 Tbsp. fresh lime juice

In 6-qt. saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12 - 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 tsp. salt; cook 1 minute.

Stir in water, beans, and broth; heat to boiling on med-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.

Ladle 3 cups soup into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Stir puree into soup in saucepot; heat through on medium. Stir in cilantro and lime juice, serve. Makes 6 servings.
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I had more than 6 people to serve so I used 3 cans of beans, more carrots, more water and broth, more spices. I also added 3 cups of diced cooked chicken after making the puree to beef it up a bit, and the juice of one whole lime. I recommend adding a tsp. of chili powder. This is a good soup, and apparently it's good for you - it's part of Good Housekeeping's "Anti-Aging Diet."