Black bean soup

2 Tbsp olive oil
black beans dry & soaked, 2.5 cup (or 1 lb bag)
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onions
3 cloves garlic, minced
1 tsp ground cumin
1 tsp thyme, dried
1 tsp dried oregano
1 tsp freshly ground black pepper
1 bay leaf
2 large 49.5 oz cans of chicken Broth (alt: 64 oz vegetable broth)
2 Tbsp tomato paste
2 Tbsp lime juice, juice of 1 lime

In a large pot, add olive oil and carrots, celery, onions; saute for one minute. Cover and cook for about 15 minutes over medium heat, stirring occasionally, until veggies are soft. Stir in garlic and all other spices and cook another few moments. Add broth, tomato paste, beans, and then bring to boil. Simmer, uncovered, over med-low heat for 2 hours, stirring occasionally, until soup is thickened and beans are soft. Stir in lime juice and additional pepper, salt, if desired.

(You can serve with sour cream, onions, cilantro, and chopped tomatoes on top. These are not included in calorie count.)

Number of Servings: 12

Recipe submitted by SparkPeople user CORKEROO.