Vegetarian Black Bean Soup Recipe

Makes 10 cups

2 tablespoons extra virgin olive oil
2 medium onions, minced
3 celery ribs, minced
1 large carrot, peeled and thinly sliced
6 garlic cloves, minced
4 teaspoons ground cumin
4 (15 ounce) cans black beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
½ lime, juiced

Heat olive oil in a large Dutch oven over medium high heat. Add onions, celery, and carrot and cook for 10 minutes until softened. Add the garlic and cumin and saute for 1 minute. Add the beans and vegetable broth and bring up to a boil. Lower to a simmer and cook for 30 minutes to meld flavors. Take out 4 cups of soup and puree in a blender. Add it back to the pot and add lime juice and adjust flavors. Serve immediately or store in refrigerator for up to seven days.

For one cup = 177 calories, 5.4 g fat, 0.7 g saturated fat, 22.4. g carbohydrates, 2.2 g sugar, 9.8 g protein, 6.8 g fiber, 400 mg sodium, 1 Freestyle SmartPt

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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