Creamy Tomato Basil Soup with Black Beans

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Creamy Tomato Basil Soup with Black Beans
3 tbs oil
3 carrots, peeled and finely diced
2 sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 tsp crushed red pepper flakes
1 tbs salt
3 28-oz cans whole peeled tomatoes
1 cup leftover black beans
1 qt vegetable broth
10 basil leaves
Combine all the ingredients in a crockpot, except for the black beans. Cover and cook on low for 5 to 7 hours. Cool the soup slightly.

Puree the soup in batches in a blender until very smooth. Transfer the soup back to the crockpot and add the black beans. Cook on high for 1 hour and serve.

6-8 servings

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