This delicious soup is rich in protein, fiber, vitamins C and A, and iron.
1poundorganic black beans, picked over for stones
¼cupextra-virgin olive oil
6clovesgarlic, coarsely chopped
1 large onion, coarsely chopped
3organic bell peppers, seeded and coarsely chopped
4 small carrots, sliced
114-ounce can chopped tomatoes in juice or cherry tomatoes in juice, crushed by hand
1 small bunchorganic Italian flat-leaf parsley, coarsely chopped (about acup)
1tablespoonsmoked sweet paprika
Sea salt and pepper, to taste
Bring the water to a boil in a large covered pot over high heat. Add the beans, olive oil, garlic, and onion. Cover and reduce the heat to medium-high. Cook at a medium-high boil for about 30 minutes, stirring occasionally.
Add the remaining ingredients, cover and cook at a medium-high boil, stirring occasionally for about an hour and a quarter, or until the beans are tender to your preference. Taste for seasonings.