Black Bean Soup

This is one of my favorite lunches ~ pretty quick and easy, and a great source of fiber, protein & iron! It’s very filling and great for a cool day.

Black Bean Soup
1 can black beans, drained (if you’re ambitious, use dried & soak night before)
1 can low-sodium, low fat chicken broth
1 quartered onion (more or less as desired)
2 minced garlic cloves
1 stalk chopped celery
1 sliced carrot
1 1/2 tsp cumin
1/2 tsp oregano

Cook until carrots & celery are soft, then blend. Delicious served with a dollop of plain, non-fat yogurt.

Alternate instructions: Leave out carrot & celery. Blend all ingredients for 1 minute, scrape, then blend for 1 min. more. Bring to a boil, then simmer for 15 minutes and serve.

Nutritional information per serving (not including yogurt): Figured for 2 (hearty) servings per recipe. Will be less if you divide into smaller portions.
Calories 283.2 / Total Fat 3.4 g / Carbohydrate 41.5 g / Fiber 13.5 g / Protein 23.1 g