Black Bean Soup

Makes 6 servings

INGREDIENTS

2 cans (15oz each)50% less sodium black beans, drained
1 can (14.5oz) diced tomatoes, in juice
2 cups of water
3/4 cup chopped onion
2 tsp finely chopped seeded jalepeno chile pepper
1 tsp minced fresh garlic
1 tsp ground cumin
red pepper flakes to taste

DIRECTIONS
1. Combine 3/4s of the black beans and half of the tomatoes with water in a large nonstick saucepan.

2. Bring to a simmer over medium heat. Puree with immersion blender until mostly smooth. (Note: when using immersion blender, don’t scratch bottom of pan.)

3. Add onion, chile pepper, garlic, cumin, and remaining beans and tomatoes. Season with freshly ground black pepper and red pepper flakes to taste.

4. Cover pot, leaving lid slightly ajar to allow steam to escape, and reduce heat to low. Simmer 20-25 minutes or until vegetables are tender. Divide soup evenly amoung 6 bowls and serve.

Source: biggest loser recipe