4.5 cups Cooked black beans
64 oz Low sodium broth or water
2 T olive oil
1/2 medium White onion
3 cloves Garlic, minced
1/2 Red bell pepper, rinsed, seeded and diced
1/2 Green bell pepper, rinsed, seeded and diced
2 medium Carrots, rinsed, peeled and sliced
1 can (28oz) Crushed tomatoes
1 t Cumin
1/2 t Cardamom
1/2 t Coriander
1 t Paprika
1. Heat oven to 220C/fan 200C/gas 7. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
2. Prepare soup in bid pan on average temperature until tender.