Black Bean Soup

Ingredients

• 60 oz black beans drained and rinsed canned
• 1.5 tablespoons canola oil 
• 1 cup carrots diced
• 3 ribs celery thinly sliced
• 1 tablespoon chili powder 
• 2 tablespoons cilantro leaves chopped
• 0.5 teaspoon cumin 
• 3 cloves garlic minced
• 6 tablespoons greek yogurt low-fat
• 6 cups chicken broth low-sodium
• 1 medium onion diced
• 1 medium bell pepper diced red seeded
• 6 servings salt and pepper 

Equipment

• bowl
• sauce pan
• pot
• blender

Directions

1. Warm oil in a large saucepan over medium-high heat.
2. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes.
3. Add chili powder and cumin. Saut for about 3 minutes.
4. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
5. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.
6. Spoon soup into bowls, top with yogurt and cilantro and serve.