Black Bean Soup Ole

• 1 Tbsp. olive oil
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. sliced carrots
• 1/4 c. chopped celery
• 2 (15 oz.) cans black beans, rinsed and drained
• 2 cans Ro-Tel tomatoes, chopped
• 1 c. water
• 1/2 c. beef broth
• 1/2 tsp. cumin
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder

1. Heat oil in large saucepan over medium-high heat until hot. Add onion, green pepper, carrot and celery; saute until tender. Add beans and remaining ingredients.
2. Bring mixture to a boil. Cover; reduce heat and simmer 30 minutes, stirring occasionally. Yield:
3. 8 cups/about 105 calories per 1 cup serving; protein 4.8; fat 2.1; carbo.
4. 16.8; cholesterol 0; iron 1.8; sodium 164; calcium 44.

olive oil, onion, green pepper, carrots, celery, black beans, rotel tomatoes, water, beef broth, cumin, pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294946 (may not work)