Black Bean Soup

4 cups chicken broth
2 cans black beans rinsed and drained
2 teaspoons chili powder
1 teaspoon cumin
¼ teaspoon garlic salt
½ cup chopped onion
2 carrots, sliced
¼ teaspoon red pepper flakes

Put all ingredients into a large soup pot and bring to a boil. Reduce heat; cover and simmer 1 hour.

Pour about half the soup in a blender. Cover and blend at medium-high speed until smooth. Pour that into a container and blend the rest of the soup. (Don’t blend all the soup at once because steam can build up and cause the lid to come off.)

If desired add 10” Kielbasa, thinly sliced or chopped.

I have canned this soup in pint jars in a pressure cooker 15 minutes at 10 pounds pressure.