MEXICAN BLACK BEAN SOUP

MAKES 4 SERVINGS

2 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeded and chopped 2 tsp chili powder 2 tsp ground cumin ¼ tsp salt 3 cups no-salt-added vegetable broth 2 540 ml cans black beans, drained and rinsed In large pot, heat oil over medium heat; cook onion, garlic and jalapeño pepper until softened, 5 to 6 minutes. Add chili powder, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, scraping bottom of pot. Add beans; bring to boil. Reduce heat to mediumlow; cook until vegetables and beans are tender, about 20 minutes.

Using immersion blender, purée soup until almost smooth with some whole beans remaining.

PER SERVING about 292 cal, 16 g pro, 5 g total fat (1 g sat. fat), 49 g carb (13 g dietary fibre, 5 g sugar), 0 mg chol, 580 mg sodium, 755 mg potassium. % RDI: 7% calcium, 32% iron, 5% vit A, 8% vit C, 156% folate.