Black Bean Soup

I don't have a photo of this yet, but it is one of our favorites. I LOVED it at the Structure House and would add it to my meal when ever I could fit it in.

Black Bean Soup

Ingredients:
2 tsp olive oil
1/4 Cup Finely diced onions
1/2 tsp chopped garlic
1/4 Cup diced tomatoes without seeds (I just used petite canned and did't worry about the seeds - there's not that many)
1 tsp chopped jalapeno (optional - I don't use so Landon can eat it)
1/2 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp white pepper
1/4 tsp salt
1 bay leaf
1 quart vegetable stock
3, 14oz cans of black beans, drained and rinsed

Procedure:
1. In a stock pot, heat the olive oil. Saute the onions and garlic until transparent
2. Add the remaining ingredients and half of the beans. Simmer for about 30 minutes on medium low.
3. Remove pot from heat, take out the bay leaf and puree until very smooth. (I can't ever get it totally smooth)
4. Return soup back to heat and add remaining black beans and simmer on low for an additional 20 minutes.
5. Garnish with fresh chopped parsley and serve immediately. (We love it the day after as well)

Yield = 4 - 1 Cup servings

Calories - 180 Protein - 9g Carbs - 28g Fiber - 7g Fat - 2 1/2g Sodium - 300mg

Exchanges = 2 Starch, 1/2 fat