Black Bean Soup

• 1 teaspoon olive oil
• 1 1/2 cups chopped onion (about 1 large)
• 1 1/4 cups chopped red bell pepper (about 1 small)
• 2 garlic cloves, minced
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (14 1/2-ounce) can petite-cut diced tomatoes with jalapenos, un-drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

1. Prepare the Cucumber-Cilantro Cream.
2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; saute 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.
3. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.

olive oil, onion, red bell pepper, garlic, black beans, chicken broth, petite, chili powder, ground cumin

Taken from www.myrecipes.com/recipe/black-bean-soup-15 (may not work)