Lentil and Black Bean Soup
Serving Size : 50
3 pounds chopped onions
2 cloves minced garlic
28 ounces carrots — chopped
1 cup vegetable oil
40 ounces dry lentils — rinsed
1 1/2 gallons water
4 pounds canned black beans — drained
3 quarts canned tomatoes — diced
2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
1 ounce parsley — freshly ground
1 ounce salt
1 tablespoon pepper
1/2 teaspoon cumin
50 tortillas, 6-inch
Add water and rinsed lentils to vegetables. Bring to a boil and simmer for 25 minutes.
Serve garnished with a warm, rolled tortilla on the side of the plate.
If soup becomes too thick, add water to bring to desired consistency.
Chicken broth may be substituted for water. Reduce salt if a salted chicken base is used.
VARIATION:
Split Pea and Black Bean Soup. Substitute dried split peas for lentils.