Natalie's Black Bean and Tomato Soup Recipe

Directions:

1. In a large saucepan empty both cans of beans. You can drain them first if you prefer (I do not). The beans needs to cook to the softness that you desire. Once the tomatoes are mixed with the beans, the beans will no longer soften. Cook the beans for approximately 15 minutes over a low heat.
2. While the beans are cooking, melt butter or bacon fat in small skillet.
3. Add carrot and onion to melted butter.
4. As carrot and onion are beginning to soften, add celery and garlic.
5. Season the carrot mixture with salt, black pepper and red pepper flakes.
6. When carrot mixture is soft and the beans are cooked to the desired texture, add the carrot mixture to the saucepan with the beans.
7. Add both cans of tomatoes to saucepan.
8. Adjust seasoning, if needed.
9. Simmer 10 minutes more.
10. Serves 4 16oz portions