Black Bean Soup

Have I mentioned that I love soup!?  This soup is no exception.  With the protein and iron found in the beans, vitamin C in the zucchini, the anti-inflammatories of ginger and topped with healthy fat avocado, this soup has it all!

2 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 zucchini, chopped
3 garlic cloves, crushed
1 tsp ginger
1 tsp cumin
2 cups black beans (dried beans that have been pre-soaked for 4 hours and pre-boiled for one hour.  Or use canned beans that have been rinsed well.)
2 cups organic vegetable broth
1 avocado
1 green onion

Heat oil over low to medium heat and add onion, carrot, zucchini, garlic and ginger.  Saute for five minutes.  Add cumin, beans and broth.  Cover and let simmer for 20 minutes.  Allow soup to cool and puree in blender or food processor.  Re-heat and top with avocado and green onion.