Fast Black Bean Soup

I cook this soup all the time because it is so fast, easy, filling, and tasty!  I love the avocado and the cilantro - I usually end up putting extra in the batches I make! 

Serves: 5
Preparation Time: 15 minutes

2 15-ounce cans black beans, no or low salt
2 cups frozen mixed vegetables
2 cups frozen corn
2 cups frozen chopped broccoli florets
2 cups carrot juice*
1 cup water
1 cup prepared black bean soup, no or low salt
1/4 cup chopped cilantro (optional)
1/8 teaspoon chili powder, or to taste
1 cup chopped fresh tomatoes
1 avocado, chopped or mashed (optional)
1/2 cup chopped green onions (optional)

Instructions: Combine black beans, mixed vegetables,corn, broccoli, carrot juice, water, soup, cilantro, and chili powder in a soup pot. Bring to a boil and simmer on low for 30 minutes. Stir in fresh tomatoes and heat through.

Serve topped with avocado, green onions, and pumpkin seeds if desired.

* Carrot juice may be made in a juice extractor. Fresh or bottled carrot juice is also sold in many health food stores.
Taken from the Dr. Fuhrman Cookbook
Page 88 in Christina's Recipe Book

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