Black Bean Soup

Black Bean Soup

Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful.

All You JANUARY 2014

• Yield: Serves 6
• Cook time:45 Minutes
• Prep time:25 Minutes
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Ingredients

• 1 1/2 tablespoons canola oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, seeded and diced
• 4 carrots, diced (about 1 cup)
• 3 ribs celery, thinly sliced
• 1 tablespoon chili powder

• 1/2 teaspoon cumin
• 6 cups low-sodium chicken broth
• 4 15-oz. cans black beans, drained and rinsed
• Salt and pepper
• 6 tablespoons low-fat Greek yogurt
• 2 tablespoons chopped cilantro

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.

2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.

3. Spoon soup into bowls, top with yogurt and cilantro and serve.