Black Bean Soup

Makes 8 servings

2 teaspoons olive oil

1 small onion, chopped

3 cloves garlic, minced

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon chili powder

2 (14-ounce) cans unsalted vegetable broth

1 cup sliced fresh mushrooms

1 cup thinly sliced fresh carrots

1 (8-ounce) can no-salt-added tomato sauce 2 (15-ounce) cans reduced-sodium black beans, rinsed 2 bay leaves

2 to 4 tablespoons fresh lime juice

Heat oil in a Dutch oven on medium. Cook onion and garlic 4minutes or until onions are softened. Add cumin, oregano, chili powder, broth, mushrooms, carrots, tomato sauce, beans and bay leaves. Bring to a boil; reduce heat, cover and simmer 45minutes. Stir in lime juice and simmer 10 moreminutes. Discard bay leaves and serve.

Per serving: 133 calories, 7 grams protein, 1 gramfat (9% calories from fat), 0.2 gram saturated fat, 26 grams carbohydrate, no cholesterol, 213 milligrams sodium, 8 grams fiber.

Carb count: 2.