Black Bean Soup

South of the Border Pleasure

2 tsp 10 ml   Olive Oil
1 cup 250 ml   Carrots, diced
1 cup 250 ml   Onion, diced
1 cup 250 ml   Red Peppers
1 clove   Garlic
1   Jalapeno Pepper
3 cups 750 ml   Vegetable Broth
1 cup 250 ml   Tomato Sauce
2 tsp 10 ml   Oregano
1 tsp 5 ml   Chili Powder
1 tsp 5 ml   Worcestershire Sauce
1 tsp 5 ml   Black Pepper
3 cups 750 ml   Black Beans
1. Wash and finely dice all the veggies, and mince the garlic. Heat the olive oil in a large pot over medium-high heat, and stir in the vegetables. Stir for about 5 minutes, until they are softened and sizzling.

2. Add the black beans, vegetable stock and the tomato sauce, along with the spices. Stir occasionally and bring to a boil. Let the soup simmer for 20 minutes, and it's ready to go.