Black Bean Soup

I always manage to find something yummy in the Penzey's catalog when it comes.  This looks delicious and it's meat free...I suppose you could add some chorizo if you wanted...but at 120 calories per cup without it, I am not sure why you would want to!

2 tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
3 ribs celery chopped
2 carrots, peeled and diced
1 small green pepper, diced
2-4 15oz. cans black beans
5 C. chicken broth
2 tbsp. apple cider vinegar
2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
salt to taste

In a stockpot, heat the oil over low heat.  Add the onion, garlic, celery, carrots and green pepper; cook for about 15 minutes, until the onions are clear.  Drain and rinse the black beans and then add to the mixture.  Add the broth, bring to a boil and then lower the heat and simmer for about 1 hour.  If you would like the soup a little thicker, mash some of the beans.

Nutritional info: Serving size 1 Cup--Calories120, Fat 3g, Cholesterol 0mg, Sodium 600mg, Carbohydrates 18g, Protein 6g.