I have been making this soup for years. It is one of our favorite fall/winter soups. My husband hates black beans and peppers, but even he likes this!
2 Tbsp Olive Oil
2 Ribs Celery, coarsely chopped
1 Big Carrot
1 Small Purple Onion, peeled and chopped
1 Red Pepper, seeded and chopped
1 Green Pepper, seeded and chopped
2 Cloves Garlic, minced
1 tsp Cumin
1 tsp Oregano
1 tsp Basil
1 tsp Chili Powder
4 Cups Low Sodium Chicken Broth
2-15 oz. Cans Black Beans, rinsed and drained
1-15 oz. Can Diced Tomatoes
1 Cup of Corn
Sea Salt & Black Pepper
In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion, and bell peppers. Saute until onions become translucent, about 8 minutes. Add garlic and spices, cook another 2 minutes.
Add chicken stock, beans, and tomatoes. Bring mixture to a boil, then reduce heat. Cover and simmer for 20 minutes. using a handheld blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve Hot.
Optional - I like to add a dollop of all natural low fat sour cream, sprinkle a little cheese on top, and eat with organic blue tortilla chips.
Calories - 201.1
Total Fat - 5.3g
Cholesterol - 1.3mg
Sodium - 871 mg
Total Carbs - 37.4g
Dietary Fiber - 7.9g
Protein - 12.9g