Category: Soups

Serves: 8

Ingredients

• 2 Tbsp extra virgin olive oil
• 2 ribs celery, trimmed and coarsely chopped
• 1 fat carrot, peeled and chopped
• 1 small purple onion, peeled and chopped
• 1 red pepper, seeded and deveined, chopped
• 2 cloves garlic passed through a garlic press
• 1 tsp dried cumin
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp chili powder
• 4 cups low-sodium chicken or vegetable stock
• 2 (15 oz) cans black beans
• 1 (15 oz) can diced tomatoes
• 1 cup corn kernels
• Sea salt and fresh ground black pepper

Directions

1. In large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Sauté until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes.
2. Add stock or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. Using a hand-held blender, purée soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

Nutrition Facts

Calories 178, Protein 9g, Carbohydrates 26g, Fiber 8g, Sugar 6g, Fat 4g, Sodium 597mg