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.