Cheesy Fresh Tomato & Black Bean Soup

In a large pot with a lid add diced tomatoes, onion, olive oil, salt, pepper, parsley, basil and vegetable stock. Heat on medium heat and cook for 15 minutes stirring often. The tomatoes will begin to break down, add black beans and half of the shredded cheddar cheese and stir again. Place lid on and reduce heat to low and cook for 20 additional minutes, stirring a few times.

Serve in a bowl and add the rest of shredded cheddar cheese to the top of each serving and enjoy! Great served with crusty bread, crackers, or croutons.