Makes 4 servings (1 1/4 cups per serving)

Ingredients

• 1 tbsp olive oil 
• ½ cup diced onion 
• ¼ cup diced carrots
• ¼ cup diced celery
• 1 can (540 mL) no-salt-added black beans, drained and rinsed 
• 1 clove minced garlic 
• 1 1/2 tsp cumin 
• 1 tsp dried oregano 
• ¼ tsp red pepper flakes 
• Dash of salt 
• 2 cups vegetable broth
• 1-2 cups water 
• 1 tbsp lime juice 
• ¼ cup fresh chopped cilantro 

Preparation

1. Heat olive oil in a large pot over medium-high heat. 
2. Add onions, carrots and celery. Allow to cook for 5 minutes. 
3. Add beans, garlic, cumin, oregano, red pepper flakes, salt, broth and water. Bring to a boil, then reduce heat and simmer until vegetables are soft, about 10 – 15 minutes. Remove from heat. 
4. Blend soup with an immersion blender until smooth. If you do not have an immersion blender, allow soup to cool and blend in batches in a blender. Reheat over the stove to serving temperature. Stir in lime juice.
5. Garnish with cilantro. Serve and enjoy! 

 

Nutritional analysis per serving: 156 calories, 4 g fat, 6 g protein, 25 g carbohydrate (20 g available carbohydrate), 5 g fibre, 186 mg sodium 

My Viva Plan® Servings: 1 grain, 1 protein, 1 fat

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