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Ingredients: 1 tablespoon olive oil One medium chopped onion One rib sliced celery One medium chopped carrot 1 seeded and chopped fresh jalapeno pepper Two minced garlic cloves 1 teaspoon cumin 2 cups water 2 cans (15 ounces) rinsed and drained black beans One can of (14-1/2 ounces) 99% fat-free chicken broth 2 tablespoons fresh lime juice 1/2 cup loosely packed chopped cilantro leaves Lime wedges and light sour cream for garnish Directions: In a large pot, heat oil over medium until hot. Add onion, celery, carrot and jalapeno pepper and cook ten minutes or until vegetables soften; stir occasionally. Add garlic and cumin and cook one minute, stirring constantly. Add water, beans and broth. Heat to boiling over medium-high. Reduce heat to low and simmer uncovered 15 minutes. Remove from heat. If desired, use immersion blender to puree mixture until almost smooth. Stir in lime -juice and sprinkle with cilantro. Serve with lime wedges and sour cream. |