BLACK BEAN CONFETTI SOUP

Black Bean Confetti Soup image

Provided by nancy mackel

Time 1h10m

Number Of Ingredients 15

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1 1/2 Tbsp canola oil
1 medium onion, diced
3 clove garlic, minced
1 medium red bell pepper, seeded and diced
1 medium yellow bell pepper
4 carrots, diced
3 ribs, celery, thinly sliced
1 medium jalepeno, seeded and diced (optional for a spicy soup)
1 Tbsp chili powder
1/2 tsp cumin
6 c low sodium chicken stock
4 can(s) black beans (15oz), drained and rinsed
salt and pepper
6 Tbsp low fat greek yogurt or sour cream
2 Tbsp chopped cilantro

Steps:

1. Heat oil in a large pot over medium-high heat. Add onion, garlic, bell peppers, carrots and celery (add jalapeño if spicy soup is desired). Cook stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Saute for another 3 minutes.
2. Stir in stock and beans, bring to a boil. Reduce heat to low and simmer for 25 minutes, stir occasionally. Remove two cups of soup and puree in a blender or food processor. Stir puree back into pot and cook for 5 more minutes. Season with salt and pepper.
3. Serve in bowls topped with a spoon of yogurt/sour cream and sprinkle of cilantro. *Don't like yogurt/sour cream? Add cheese instead.