A healthy and delicious family meal of black bean and rice soup
In a large skillet with a lid or soup pan, saute the onions in olive oil until soft.
Add the carrots to the pan and saute for about 2-3 minutes. Add garlic during the last 30 seconds. Sprinkle carrots with salt and pepper.
Add rice to the pan and cook for about 2 more minutes, stirring continuously.
Add chicken broth, cumin, salt, and 1 can of rinsed black beans to the pan.
Stir and bring to a light boil. Reduce heat; cover and cook for about 14 minutes.
Lightly mash the other can of rinsed black beans and add to the pot along with the tomatoes.
Squeeze in lime juice; stir and cook for about 5-7 minutes.