Hearty Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded, diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cumin
• 4 (15 oz.) cans black beans, drained and rinsed
• 2 cups low-sodium vegetable stock or broth
• 2 cups water
• 1 bay leaf

Optional Ingredients for topping

• avocado, chopped
• cheese
• fresh cilantro or parsley, chopped

Directions

1. Heat olive oil in a large pot over medium-high heat until the oil begins to simmer.
2. Add onions, celery, carrot, bell pepper, and jalapeno pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
4. Add cumin, black beans, vegetable stock (or broth), water, and the bay leaf. Bring to a boil then reduce to a simmer.
5. Cover the pot and cook over low heat for 30 minutes until the beans are very tender. Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth.
6. Pour blended soup back into the pot and stir until mixed. Serve warm with desired toppings.

Nutrition Information

Nutrients	Amount
Calories	298
Total Fat	4 g
Saturated Fat	0.4 g
Cholesterol	0 mg
Sodium	265 mg
Total Carbohydrates	49.3 g
Dietary Fiber	17.1 g
Total Sugars	3.5 g
Added Sugars included
Protein	16.6 g

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