Miami Black Bean Soup

1.5 cupes diced onion
2 stalks celery
2 carrots
4 cloves garlic, minced
1 tsp olive oil
3 cans (15 ounce each) black beans, rinsed and drained
2.5cups defatted chicken broth
2 cups canned crushed tomatoes
1.5 tbsp lime juice
1.5 tsp ground cumin
.5 tsp rep- pepper flakes
.3 cup fat free sour cream
.3 cup diced sweet red, yellow, or green pepper
2 tbsp sliced jalapeno pepper

serves 4
In a large saucepan over medium heat, saute' onions, clelery, carrots, and garlic in the oil for 3 to 4 minutes, or until the vegetables begin to soften. Add the beans, broth, tomatoes, lime juice, cumin, and red-pepper flakes. Cover and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the vegetables are tender.

Serve garnished with the sour crem, sweet peppers and jalapeno peppers.

Number of Servings: 8

Recipe submitted by SparkPeople user AER1977.