1. 2 tablespoons vegetable oil
2. 1 medium onion, chopped
3. 1 green bell pepper, chopped
4. 1 large carrot, peeled and thinly sliced
5. 3 garlic cloves, minced
6. 2 cans black beans, drained and rinsed
7. 1 can (14 oz) chicken broth, low-fat
8. 1/4 teaspoon cumin
9. 1/8 teaspoon pepper

1. Heat oil in a large pot over medium heat.
2. Stir in onion, bell pepper, carrot and garlic. Cook 5 minutes.
3. Mix in 1 can black beans and chicken broth.
4. In a blender, puree remaining can of beans until smooth. Mix into the pot.
5. Bring soup to a boil. Reduce heat to low and mix in cumin and pepper.
6. Simmer 20 minutes.

Calories: 140
Fat: 5 g
Cholesterol: 0 mg
Sodium: 570 mg
Carbohydrate: 24 g
Dietary fiber: 8 g
Protein: 7 g