I have been trying some new recipe's lately and this is one worth sharing.

Black Bean Soup

1 medium onion chopped
1 red bell pepper chopped
1 jalapeno chopped
2 cloves garlic minced
Three 15oz cans of black beans
1 quart reduced sodium chicken broth
1 can corn (mexican blend) - optional

Heat oil in large saucepan.  Add the onion, peppers and jalapeno.  Cook until veggies are soft then add garlic and cook for one more minute.

Stir in the beans and broth.  Simmer for 30 minutes.

Remove half of the soup and puree in a blender.  Add puree blend back into the pan with the other soup and stir in canned corn.

Heat until ready to serve.

Serve with salsa, cheese, sour cream, avocados, tortilla chips etc.


Tip:  This was my first time chopping up a jalapeno.  After I was done, my hands felt like I had burned them in hot oil.  I guess I missed the memo about wearing gloves when working with jalapeno's!