Black Bean Soup

1 tablespoon olive oil
1 onion, chopped
1 tsp cumin
2-3 carrots, sliced
2-3 stalks celery, chopped
1/2 a green pepper, chopped
1 tablespoon minced garlic
4 cups chicken broth (from 4 bouillon cubes)
26.5 oz can black beans (about 2-1/2 cups cooked beans)
dash pepper
dash liquid smoke (optional)

Heat the olive oil in a large saucepan. Add the onion, carrots, celery, green pepper and garlic. Saute until the vegetables become somewhat tender and very fragrant, about 5 minutes or so. Add the chicken broth, cumin and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender. Pour some of the soup into a food processor and pulse until creamy and then add back in. Or, get out a potato masher and mash the soup in the pan until it thickens slightly and the vegetables are mostly creamy. Serve the soup with a dollop of lowfat yogurt on top if desired.