Souper Saturday Presents:

 Zesty Black Bean Soup

I can't even tell you how good this is! I added a tsp or two of chipolte chili powder and used a sweet onion instead of red. I also used a can of fire roasted tomatoes. It took a total of 30 mins too! Thank you Whole Foods for this delicious idea!

Ingredients

2 tablespoons extra virgin olive oil*
1/2 pound baby carrots, sliced
1 bay leaf
Salt to taste
1 red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 (15-ounce) cans black beans, drained and rinsed*
1 cup frozen corn, thawed*
1 (14-ounce) can diced tomatoes, with their liquid
1 quart vegetable stock

Hot sauce to taste*
2 tablespoons chopped cilantro, plus more for garnish

Method

Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes. Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and garnish with more cilantro.

Nutrition

Per serving (about 19oz/541g-wt.): 280 calories (60 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 1540mg sodium, 45g total carbohydrate (13g dietary fiber, 8g sugar), 12g protein