1 lb tomatoes, peeled, seeded and quartered
1 onion, cut into wedges
3 garlic cloves, chopped
1 T olive oil
1 t oregano
2 c chicken stock
2 (15oz) cans black beans, drained and rinsed
1T chili powder
1/2 t salt
Pepper to taste
Preheat oven to 350 degrees. In a roasting pan, combine the tomatoes, onion and garlic. Add the oil and oregano and toss. Roast the vegetable till soft and lightly browned (45-60 minutes). Pour 1/2 c stock into roasting pan to loosen the vegetable bits.
Put the roasted vegetables and stock in a food processor and blend. Add half the beans and blend till smooth. Put blended mixture in a pot over medium heat. Add remaining beans, stock and spices. Simmer 20-30 minutes. Serve hot.
Time: 90 minutes Serves: 4
This is one of my favorite soups. It takes a little time to roast the vegetables but the flavor is worth it. Serve with cornbread.