Ingredients

1 med chopped onion

3-4 diced celery stalks

2-3 diced carrots

2 T olive oil

1 garlic clove (optional)

2 cans drained/rinsed black beans

1 can diced tomatoes w/juice

1 carton beef broth

1 T +/- Worchestershire sauce

Preparation

  1. Heat oil in dutch oven/soup pot
  2. Saute vegetables until tender
  3. Add beans, tomatoes and broth
  4. Bring to boil, season with S&P and Worchestershire, reduce heat simmer one hour
  5. Remove from heat and blend with hand blender. Or, work in batches with stand blender. I like to leave it a bit “chunky.”