Spicy Southwest Black Bean Soup

I don't know about you, but I love black beans.  Especially when combined with spices for a hot and hearty soup.  Here's one of my favorite soup recipes: wholesome, filling vegetables and black beans with enough spice to ensure you'll never get bored with this recipe.

Serves 6
1 tablespoon olive oil
1 jalapeño, seeded and minced
10 celery stalks, diced
1 red bell pepper, diced
1 onion, diced
3 teaspoons minced garlic
4 cans black beans
15 ounces diced tomatoes (I use boxed - canned tomatoes often have BPA in them)
2 cups frozen corn
3 cups broth (chicken or vegetable - I prefer chicken)
3 bay leaves
1/2 tablespoon coriander
1 tablespoon cumin
2 limes

Put olive oil in the pot and heat over medium heat.  Add jalapeño, celery, red bell pepper, and onion to the pot. Stir well, then add garlic.  Let veggies cook 1-2 minutes.

Add black beans hot sauce, tomatoes, corn, broth, bay leaves, coriander, and cumin and bring the soup to a boil.  Let reduce to a simmer and thicken - about 20 minutes.

Squeeze the limes over the soup and serve.

369 calories, 3 g fat, 66.5 g carbs, 20.7 g protein