Smoky Black Bean Soup

Ingredients

• 860 gcanned black beans, low sodium, drained and rinsed
• 1medium onion
• 3cloves garlic
• 1red bell pepper
• 2 tspground cumin
• 1¾ tspsmoked paprika
• 750 mllow-sodium chicken broth, or vegetable
• 1¼ tbsplime juice
• 3 tspextra-virgin olive oil
• 100 gplain 0% Greek yogurt
• 80 gsalsa
• 6 gfresh cilantro

Method

1. Dice the onion and red pepper and mince the garlic.

2. Heat the oil in a large saucepan over medium heat. Add the onion, pepper and garlic and cook, stirring, until soft, about 6 minutes. Stir in the cumin and smoked paprika for 30 seconds.

   6 min timer

3. Add the beans and broth, bring to a boil over high heat, then lower to medium-low and simmer for 15 minutes.

   15 min timer

4. Blend about half the soup with a stick blender, or ladle half into a blender (vent the lid and cover with a towel; hot soup expands), then stir it back in.

5. Stir in the lime juice and season to taste.

6. Serve topped with Greek yogurt, salsa and cilantro.

Storing and reheating

Keeps 5 days or 3 months frozen.