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Soup’s On!

It’s soup weather! At least it is here in Philadelphia. The cold weather makes me want to hibernate and eat lots of warm comfort food, but I don’t want to ruin my healthy eating plan, so I turn to soups that are loaded with healthy ingredients like veggies and beans. Here’s one of my favorites to warm you up on those cold winter days!

Enjoy! And until next time…veg in, don’t veg out!

Karen

Black Bean Soup

2 TBSP extra virgin olive oil

2 ribs of celery, diced

2 carrots, diced

1 small purple onion, diced

1 red pepper, diced

1 green pepper, diced

2 cloves of garlic, passed through a garlic press

1 tsp dried cumin

1 tsp dried oregano

1 tsp dried basil

1 tsp chili powder

6 cups vegetable broth

2 15 ounce cans of black beans

1 15 ounce can of diced tomatoes

1 can of corn

Salt and pepper to taste

1. In a large soup pot heat olive oil, add celery, carrot, onion, and peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices and cook for another 2 minutes.

2. Add vegetable broth, beans, and tomatoes. Bring to a boil and then reduce heat. Cover and simmer for 15 minutes. Add corn and simmer for an additional 5 minutes. Season with salt and pepper.

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