Speedy Black Bean Soup

1 teaspoon olive oil
1 cup chopped onion
2 cans (15 ounces each) black beans
1 teaspoon chopped garlic, fresh or jarred
1 can (14 1/2 ounces) vegetable broth*
1 can (14 1/2 ounces) chopped tomatoes with green chilies*
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin powder
1 teaspoon balsamic vinegar
2 cups frozen corn kernels**
Optional garnish ideas: Grated cheddar cheese, sour cream, minced cilantro, crumbled tortilla chips

1. Heat oil in 4-quart or larger soup pot on medium. Peel and chop onions, add to pot. Cook until slightly brown, about 3 minutes, stirring occasionally.
2. Meanwhile, pour 1 can beans and juice in a 2-cup bowl. Use the back of a serving-size spoon to mash beans against sides and bottom of bowl broken up and pasty. Set aside.
3. Add garlic to soup and cook 1 minute. Raise heat to high, add chicken broth, mashed beans, and remaining can of beans with juice. Stir well. Add all remaining ingredients except garnish. Cover, and bring to a boil. Reduce heat to low, and simmer to blend flavors, about 5 to 10 minutes, stirring often to prevent sticking.

Speedy Black Bean Soup

 Delight carnivores with a few thin slices of smoked sausage or kielbasa.

Speedy Black Bean Soup

Feel Good About: Only 3 grams of fat and beans are a great source of fiber!

Approximate Values Per Serving: 185 calories (10% from fat), 3 g fat (trace amount saturated), 0 mg cholesterol, 10 g protein, 46 g carbohydrates, 12 g dietary fiber, 1,395 mg sodium

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