Meals in Minutes- Vegetarian/Soup

Black Bean Soup

Number of servings: 6
1 T Olive oil
1 cup Frozen chopped onion
1/2 c Carrots, chopped
2 T Minced garlic
2 tsp Cumin
1 tsp Chili powder
2-14.5 oz Cans reduced sodium chicken broth
2-8oz Cans no salt added tomato sauce
2-15 oz Cans reduced sodium black beans, rinsed and drained
Condiments if desired: low fat sour cream, shredded Monterey jack cheese

Per Serving (1 1/2 cup without condiments): 
Calories: 196
Fat: 12 grams
Saturated fat: 2 grams 
Cholesterol: 18 milligrams
Sodium: 526 milligrams
Carbohydrate: 19 grams
Fiber: 3 grams
Protein: 5 grams

In a large stock pot or Dutch oven, heat oil over medium high heat. Add onions, carrots, and garlic; sauté until carrots are softened (about 5-7 minutes). Add cumin and chili powder; stir until well blended. Add broth, tomato sauce and beans. Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened. Serve with
condiments if desired.

*Recipe adapted from