Carrot and Tomato Soup

Ingredients

12 carrots – diced

1 large onion – diced

4 cloves of garlic – chopped

3 stalks celery – chopped

1 green chili pepper– chopped

1 clove bay leaf

28 oz. can crushed tomatoes

1 cup frozen peas

19 oz. can red beans – or your choice

7 cups chicken broth

1 tsp. salt

½ tsp. black pepper

1 tsp. dried oregano

1 tsp. chili powder

1 tsp. paprika

1 tsp. garlic powder

1 tsp. sugar

Olive oil for drizzling

Preparation

Place the carrots, onions, garlic, celery and green chili pepper in a soup pot with a drizzle of olive oil. Sauté until the onion softens and starts to become transparent.

Add the crushed tomatoes and bay leaf to the pot. Add the chicken broth. Add the seasonings, peas and beans and gently simmer on low for at least one hour or more.

Serve with your favorite noodles or rice.