Soup of the week

I've taken up soup making. Did you know I was a rabid soup fan? (I'll eat almost anything, if it's soup). I've been making a soup a week for the last few, and thought it was time I started commemorating them. This week's was really good:

Better than Gardennay Roasted Red Pepper and Black Bean

I actually rather like Campbell's Gardennay soups, but object to the sodium content and preservatives. My favourite is Red Pepper and Black Bean, so I thought I'd try making my own. I did. It was good, slighty sweet, smoky, very tomatoey. Good.

Soften a medium onion and two large cloves of garlic in olive oil. Add a chopped carrot. Add one bottle of roasted red pepper and the water it's packed in, one can of black beans (rinsed), one large can of diced tomatoes, a tablespoon of tomato paste, a quarter of a cup of basil leaves chopped and the same of fresh parsley, and 3-4 cups of stock (chicken or veg would work). Bring to a boil, then simmer for 1/2 hour or until the carrots are cooked. Blend with a hand blender or food processor. Enjoy!