Black Bean Soup

Ingredients

• 2 tablespoons vegetable oil — or cooking oil of your choice
• 1 onion — chopped
• 2 carrots — diced
• 2 celery sticks — diced
• 4 garlic cloves — peeled and minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons chili powder — or more to taste
• 3 cans low-sodium black beans — 14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans
• 8 cups water
• 1 cube low-sodium chicken bouillon
• 1 lime — juiced
• plain low-fat yogurt — optional

Method

1. If you want a pureed soup, set the soup aside to cool for about 20 minutes.
2. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth.
3. Transfer to a large container.
4. Repeat using the rest of the soup.