Zesty Black Bean Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound carrots, sliced
• 1 bay leaf
• 1/2 teaspoon fine sea salt
• 1 red onion, chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 (15-ounce) cans no-salt-added black beans, drained and rinsed
• 1 cup corn kernals, fresh or frozen and thawed
• 1 (14-ounce) can no-salt-added diced tomatoes, with their liquid
• 1 quart low-sodium vegetable broth
• Hot sauce to taste
• 2 tablespoons chopped fresh cilantro, plus more for garnish

Directions

Heat oil in a large pot over medium heat. Add carrots, bay leaf and salt and cook until carrots are just tender, about 7 minutes.

Add onions and garlic and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil.

Reduce heat and simmer for 10 minutes. Stir in hot sauce and cilantro. Ladle hot soup into bowls and garnish with more cilantro.

Nutritional Info

Per Serving:
290 calories (70 from fat)
8g total fat
1g saturated fat
570mg sodium
46g carbohydrates
14 g dietary fiber
9g sugar
12g protein