Black Bean Soup

I made a Fuhrman-esque Black Bean Soup for dinner tonight.

Here's how to do it:

In the morning:
Put three cups of black beans in a crock pot with plenty of water and let them cook all day.

In the evening:

1 medium yellow onion
3 stalks of celery
2 carrots
1 red bell pepper
4 cloves of garlic
2 cups of carrot juice
2 cups of low sodium veggie broth
1 can of no salt diced tomatoes
1/2 cup of no salt tomato paste
1 tablespoon of cumin
1 tablespoon of chili powder
1 tablespoon of Dr. Fuhrman's VegiZest
1 tablespoon of Dr. Fuhrman's Cocoa Powder
fresh cracked black pepper
fresh cilantro and limes

Chop the veggies and steam saute them in a little of the broth until translucent. Add the garlic and spices and stir and cook a few seconds, until fragrant. Add the rest of the broth, the carrot juice, the tomatoes and paste, and the beans from the crockpot. Let simmer 15 minutes or so, adjust the seasonings and serve with fresh cilantro and limes.

I have no idea how many servings this is... maybe 8?