Hearty and Healthy Vegetarian Southwest Black Bean Soup Recipe

• 1 Tbsp. olive or canola oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 to 2 jalapeno chiles, seeded, finely chopped
• 2 cans (15 oz. each) black beans, rinsed, drained
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can low sodium vegetable broth
• 2 tsp. ground cumin
• 2 Tbsp. chopped fresh cilantro
• Plain yogurt or reduced-fat sour cream, if desired
• Lime wedges, if desired

Directions
Prep time: 15 minutes
Start to finish: 30 minutes

1. In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook three to four minutes, stirring occasionally until tender.
2. Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes.
3. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency.
4. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges.

Yield: 6 servings

Nutritional Analysis (per serving):
Calories: 240
Fat: 3 g
Carbohydrate: 41 g
Cholesterol: 0 mg
Sodium: 470 mg
Fiber: 14 g
Protein: 12 g

Recipe provided by Eatbetteramerica.com