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Cook beans, covered with water until tender, about 40 minutes.
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Place half of beans and tomatoes in food processor, and process until smooth. Heat olive oil over medium heat. Add garlic, onion, carrots and squash. Sauté until tender, about 7 minutes.
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Add broth, spices, bean puree and the rest of the beans to the mix. If you like a more brothy soup, add 1/2 - 1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cup.
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Reduce to very low heat. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.
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Serve with warm whole wheat tortillas and a salad for a completely satisfying meal.