Lentil and Black Bean Soup

This recipe was inspired by one that I read in Runner's World recently.  It is great for a cold day and makes for a hearty meal all by itself. 

Lentil and Black Bean Soup

1 tablespoon EVOO
1/2 large onion, diced
1 carrot, diced
1 pound brussel sprouts, cleaned and halved
8 mushrooms, sliced
5 cloves garlic
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika
2 cups cheese whey (or broth)
1/2 bottle beer
1 tablespoon tomato paste
1 cup lentils
1 can black beans, drained, rinsed and lightly mashed
Salt and pepper to taste

Heat EVOO.  Add onions, carrot and brussel sprouts to pan; saute until onions are translucent.  Add garlic, mushrooms and spices; saute for another minute or two.  Add cheese whey (this is the leftover product from making cheese that I have frozen specifically for soup making - broth can be used instead), beer and tomato paste; bring to a boil.  Add lentils and cook until tender or about 25 minutes.  Add black beans, salt and pepper; cook for 5 more minutes.