Spicy Black Bean Soup

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Ingredients
2 tablespoons	olive oil
1/2 medium	red onion, chopped
1/2 medium	red bell pepper, chopped
1/2 medium	green bell pepper, chopped
2 cloves	garlic, minced
2 cups	vegetable broth, (certified gluten-free if necessary)
2 (15.5 oz) cans	black beans, drained and rinsed
1 (14.5 oz) can	chopped tomatoes
2 tablespoons	red wine vinegar
1 teaspoon	oregano
1 teaspoon	cumin
1/2 teaspoon	cayenne pepper
	Salt
	Pepper to taste

Directions

In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.

Add the garlic and sauté for another minute.

Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.

Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.

Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.

Nutrition Information

Serves: 3 | Serving Size: 1 cup

Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 46mg; Carbohydrate: 83g; Dietary Fiber: 28g; Sugar: 9g; Protein: 28g

Nutrition Bonus: Potassium: 1529mg; Iron: 42%; Vitamin A: 28%; Vitamin C: 96%; Calcium: 12%

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