Black Bean Soup ...

Black Bean Soup 2 Tblsp. Olive oil (I did not use this much and used PAM) 2 ribs celery, chopped 1 fat carrot, peeled and chopped 1 small purple onion, chopped 1 red pepper, chopped (I only used green not red) 1 green pepper, chopped 2 cloves garlic, minced 1 t dried cumin* 1 t dried oregano 1 t dried basil 1 tsp chili powder 4 cups chicken or vegetable stock (I used the big can, 6 cups) 2 15 oz cans black beans (I used 4) 1 15 oz can diced tomatoes (I used 2 cans) 1 cup corn kernels Sea salt and black pepper Directions: 1. In a large skillet heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Sauté until onion becomes translucent, about eight minutes. Add garlic and spices. Cook another two minutes 2. Add stock, or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes 3. Using a hand-held blender, puree soup to desired consistency. 4. Add corn and let simmer for 5 minutes. Season with salt and pepper. (I used more like a good Tablespoon of each spice as I like spices)

Are you doing the pouch test?

No, I am just trying to make BETTER choices as I have not lost in MONTHS! You are doing GREAT! Diana

Thank you, Diana! I have all the ingredients to make this. Do you think it would still taste ok if I left out the corn and just added another carrot to bump up the natural carbs? My guys won't eat soups with corn. They can be very picky and tough to cook for now and then. The weather has been getting a teensy bit colder this week and a pot of soup sounds like a perfect dinner. I can get the guys some rolls to go with theirs and it will be an easy supper. Molly

I think that will be fine. It just gives it a little "crunch" as everything else was purreed with your blender. I left the pot I made yesterday thicker and not as thin and I liked it much better. D