Here is my family’s favorite black bean soup recipe which is included the book I co-authored, The All-Pro Diet, with NFL Future Hall of Famer, Tony Gonzalez.

Black Bean Soup

Makes 6 servings

2 teaspoons macadamia nut oil

1 large onion, chopped

5 cloves garlic, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

2 cups vegetable broth

4 15-ounce cans black beans

1 cup frozen corn

1 15-ounce can crushed tomatoes

1. Heat the oil in large stock pot. Sauté the onion and garlic for about 4 minutes. Add the chili powder and cumin, and cook for 1 minute. Add the broth, 2 cans of black beans, and frozen corn. Bring to a boil.

2. In a blender, add the remaining 2 cans of beans and the tomatoes. Blend until smooth. Add to the soup, reduce heat, and simmer for 15 to 20 minutes. Variation: Add baby carrots to the onion and garlic mixture for an extra boost of beta-carotene,

Reprinted from: The All-Pro Diet by Tony Gonzalez with Mitzi Dulan © 2009 by Tony Gonzalez. Permission granted by Rodale, Inc., Emmaus, PA 18098.