Spiced Black Bean Soup

Ingredients

• 1 onion, chopped
• 1 red bell pepper, diced
• 3-4 roma tomatoes, diced
• 2 stalks celery, sliced thin
• 1 garlic clove, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons olive oil
• 1 (15 ounce) can black beans, undrained
• 2 cups vegetable broth
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried cilantro
• 1/4 teaspoon thyme
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 4 tablespoons nonfat sour cream or plain fat-free yogurt
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

1. 1

   Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.

2. 2

   Add ginger and garlic and saute for one more minute, until garlic is fragrant.

3. 3

   Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.

4. 4

   Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.

5. 5

   Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.