3 Bean Soup

Beans, beans they're good for your heart, the more you eat...
I think you can finish the riddle.
The point is, beans are great for your body! They are packed with protein, fiber, and disease-fighting antioxidants. Ever since I went vegan, everyone has been asking me questions like "Where do you get your protein?" and "Do you eat enough protein?" The answer is YES. It's not that hard to get protein in a vegan diet if you eat consciously. One of my main protein sources comes from beans.

Do you see that steam rising from my bowl of soup? The soup was really hot when I started taking pictures of it, but I wasn't going to wait. I was hungry!

 Ingredients:

• 1 onion
• 1 tbsp olive oil 
• 2 cloves garlic 
• 1 can organic kidney beans (I get all of my organic beans from trader joe's) 
• 1 can organic pinto beans
• 3 cans of organic black beans 
• 1 large carrot or a large handful of baby carrots
• 1 32oz container of low-sodium organic vegetable broth
• 3/4 cup water
• cilantro 
• 1 tbsp cumin
• 2 tsp chili powder
• salt & pepper to taste 
• other spices, it's totally up to you! 

Directions:
In a large pot, heat 1 tbsp olive oil. Add the minced garlic and chopped onion. Once the onions are caramelized, add vegetable broth, chopped carrots, and water. Add 2 cans of the black beans. Pour the soup into a vitamix or high-speed blender. If you can't fit all of the soup into the blender, leave whatever is left in the large pot. Puree the beans and soup in your blender until it is creamy. Pour that back into your large pot and add the rest of the beans and spices. Turn the heat down and let the soup simmer for 10 minutes. Enjoy!