Black Gold Bean Soup recipe

6 servings

2 (14.5 ounce) cans Health Valley® All Natural Vegetable or Chicken Broth

5 (15 ounce) cans black beans, drained and rinsed

2 tablespoons Hain Pure Foods® Safflower or Canola Oil

1 1/2 cups chopped onions

1/2 cup chopped carrots

1/2 cup chopped red or green peppers

2 teaspoons minced garlic

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 (15.25 ounce) can Westbrae® Organic Whole Kernel Golden Corn, drained

3/4 teaspoon salt

1/2 teaspoon ground black pepper

Fresh cilantro (optional for garnish)

Garden of Eatin'® All Natural Chili & Lime Cantina Chips or Blue Tortilla Chips

In a blender or food processor, puree 1 can of Hain Broth with 3 cups of beans.

Set aside.

In a large saucepan, heat Hain Oil.

Add onion and carrot and cook until onion is tender, about 3 minutes.

Add red pepper and garlic; cook 1 minute.

Add coriander and cumin; cook 30 seconds.

Add remaining Hain Broth, pureed black bean mixture, remaining drained black beans, Hain Corn, salt and pepper.

Bring to a boil, stirring occasionally.

Reduce heat and simmer 10 minutes.

Granish if desired.

Serve with Garden of Eatin Tortilla Chips.