Black bean soup

This is an easy one, adapted from the Eat Clean Diet Cookbook. I modified the measurements, because I like it thicker than the recipe dictates.

Ingredients:

2 TBSP olive oil

1 green pepper, diced

1 red pepper, diced

1 onion, chopped

2 carrots, peeled and diced

2 stalks celery, diced

1 TBSP minced garlic

1 TBSP oregano

1 TBSP basil

1 TBSP cumin

1 TBSP chili powder

2 cans black beans, drained

1 can diced tomatoes, drained

3 cups vegetable (or chicken or beef) broth

1 can corn, drained

Directions:

Add 2 TBSP of olive oil to a pot over medium heat. Add peppers, onions, carrots and celery and saute for a few minutes, until tender. Add garlic and saute for a minute more. Add oregano, basil, cumin and chili powder and saute together for five more minutes. Add black beans, diced tomatoes and broth. Bring to a boil and then simmer for 20 minutes. Remove from heat and emulsify with stick blender. Add corn and stir.

This is a very low fat meal, packed full of flavor and vegetable protein, and a great way to get your veggies in. I like to serve it with a dollop of fat free sour cream.