Created by Fizzybrat on July 31, 2017
Step 1: In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.
Step 2: Saute the vegetables until they are tender.
Step 3: Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
Step 4: Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
Step 5: Bring mixture to a simmer and cook approximately 15 minutes.
Step 6: In a blender, puree 1 quart of the soup, and put back into the pot.
Step 7: In a separate bowl, combine the cornstarch and 2 tablespoons water.
Step 8: Add the cornstarch mix to the soup and bring to a boil for 1 minute.