Instructions

In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until
they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2
tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15
minutes.

In a blender, puree 1 quart of the soup, and put back into the pot.

In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the
soup and bring to a boil for 1 minute.

Serve with cornbread, white rice, or your favorite side dish.