A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?

This one has a great flavor:





Black Bean and Roasted Tomato Soup





Ingredients


1 pound plum tomatoes, halved lengthwise


1 large onion, halved lengthwise, cut into thin wedges


1 medium carrot, peeled, quartered


3 large garlic cloves, chopped


1 tablespoon olive oil


1/2 teaspoon dried oregano


2 cups (or more) canned vegetable broth


3 1/4 cups cooked black beans or two 15-ounce cans black beans, rinsed, drained


1/2 cup plain nonfat yogurt





Preparation


Preheat oven to 350掳F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.


Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.


Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper.


(Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)


Ladle soup into bowls. Top each with dollop of yogurt.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
onion, carrots, celery, garlic


beans, tomatoes, frozen okra


corn, peas, if you like them.


for a thick beef-like broth use


the black bean broth and slowly


add re-fried beans, a little at a time


until you like it. Then add macaroni,


or a small amount of rice.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
Stormy Black Bean Soup





Vary the amount of spices in this to suit your taste.





1 large onion, chopped


3 cloves garlic, minced


1 green bell pepper, chopped


2 cans (or 3 cups) black beans, rinsed and drained


1 tbsp. oregano


1 tsp. cumin


2 bay leaves


1-2 tsp. chile powder


generous grating of black pepper


1-2 tsp. minced chipotle chiles in adobo sauce


2 15-ounce cans diced tomatoes


4-5 cups vegetable broth or water


1 cup fresh or frozen corn kernels (optional)


lime wedges





In a large pot, saut茅 the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Black bean and tomato soup.