INGREDIENTS
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◾2 cups sliced carrots
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◾1 large sweet potato, cut into 1/2″ cubes
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◾1 cup fresh or frozen green beans
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◾1/2 cup fresh cilantro, chopped
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◾1 small onion, diced
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◾1 clove garlic, minced
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◾2 (15 ounce) cans black beans, drained and rinsed
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◾1/2 teaspoon crushed red pepper flakes
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◾1/2 teaspoon black pepper
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◾1 teaspoon chili powder
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◾1 teaspoon cumin
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◾Kosher or sea salt to taste
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◾2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
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◾2 cups vegetable broth, low-sodium