Black Bean Soup

I like to make a big pot of this and then freeze it in individual servings and bring for lunch with a salad or 1/2 sandwich. It's delicious and really one of my favorites! This recipe started out as one I used in Dr. Oz's You on a Diet Book.  However,  I vamped it up a little with extra Cilantro, a Whole Red Onion, and used Trappey's Spicy Black Beans.

1 tablespoon(s) olive oil

1 red onion, chopped

3 garlic cloves, sliced

1 carrot, chopped

2 stalk(s) celery, chopped

2 quart(s) (8 cups) low salt vegetable stock (you can use chicken stock if looking for more protein)

2 can(s) (15 or 16 ounces each) of Trappey's black beans, rinsed and drained

1 teaspoon(s) ground coriander

1/4 teaspoon(s) cayenne pepper
1 tablespoon(s) balsamic vinegar

1 bunch(es) cilantro leaves, chopped

1.Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.

2.Add garlic, carrot and celery; cook until soft, about 5 minutes.

3.Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.

4.Stir in vinegar.

5.Transfer to blender or food processor; add entire chopped cilantro bunch

6. Process to desired consistency, I prefer very smooth

Nutritional Information  (per serving) Serves 8

Calories 91.74

Total Fat 1.81g
Saturated Fat 0.24g

Cholesterol --

Sodium --
Total Carbohydrate 46g
Dietary Fiber 5.8g
Sugars 3.78g

Protein 8g

Calcium 0.33g