Black Bean Soup

There is hardly a cold day that goes by that I don't dream of making my black bean soup.  It's another soup that is hearty, smooth and delicious and incredibly easy to make.  One of my go-to recipes that has become a staple in our home.  It's packed with protein and flavor and low in fat.

• 1onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 1 cup vegetable broth
• 3 (15 ounce) cans black beans
• 1/2 teaspoon salt
•  1-2 teaspoons cumin, to your liking
• splash of lemon juice, fresh if available

Directions:

1. Saute the onion, garlic, celery and bell pepper in olive oil until translucent. 
2. Add vegetable broth, cumin, salt and 1 can beans with juice.
3. Puree soup.  You can use an immersion blender, a Magic Bullet, or a blender with a glass jar.  I usually use my blender, but have also used my Magic Bullet in a couple of batches.  
4. Return pureed soup to saute pan, adding remaining 2 cans of beans, drained. 
5. Cook for 5 minutes, stirring frequently to avoid burning.  
6. Remove from heat and add the lemon juice if desired.  

Serve with a side salad and wedge of bread. 

There are so many additions to this recipe.  I usually saute carrots if I have them available, and sometimes skip the celery depending on the fridge selection.  I also sub green pepper for red pepper.  After filling the bowls for the kids, I also add about 1/8 teaspoon cayenne pepper, but I like it hot.