Black Bean Soup

• 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

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. Saute 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.

canola oil, onion, garlic, red bell pepper, carrots, celery, chili powder, cumin, lowsodium, black beans, salt, lowfat, cilantro

Taken from www.myrecipes.com/recipe/black-bean-soup-4 (may not work)