1 chopped onion
2 cloves garlic, minced
1 tbsp olive oil
3 cans black beans (rinsed & drained)
2 cans broth
1 can diced tomatoes & green chilies (UNdrained)
12 baby carrots
1 tsp cumin
1/2 tsp garlic salt
-Saute garlic & onion in oil for 2-3 minutes until tender.
-Add the rest of the ingredients & cook over medium heat until carrots are tender.
**You can blend the soup in a blender until smooth or if you like it chunky, just cut your carrots prior to cooking them.**