Black Bean Soup

Spray oil
1 onion, chopped
3 garlic cloves, sliced
1 carrot, chopped
2 stalk celery, chopped
2 quart(s) (8 cups) low salt vegetable stock or broth
2 can(s) black beans, rinsed and drained
1 teaspoon(s) ground coriander
1/4 teaspoon(s) cayenne pepper
1 tablespoon(s) balsamic vinegar
1 bunch(es) cilantro (coriander) leaves, chopped

I like to serve this with a spoonful of greek yoghurt or lite sour cream on top and garnish with the cilantro leaves (note: calories not included for this)

If you are feeding people who are 'anti vegetarian' just add some chopped chorizo sausage to their bowl to keep them happy!

Heat oil in a large saucepan over medium-high heat.

Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes.

Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.

Stir in vinegar. Allow to cool and then blend to desired consistency with blender or blending stick (dont use a plastic handheld blending stick if the liquid is still hot as it may warp the plastic)

Reheat and serve in large soup cups or small flat bowls (or if you're hungry just eat more! - very low cal for lunch or dinner so have 1.5 or even 2 serves if you like)


Serving Size: Makes 8 Servings of a large cup or small bowl each.

Number of Servings: 8

Recipe submitted by SparkPeople user 5THMAY12.