Black Bean Soup

Its time to snuggle on the couch with your bowl of soup and football on the television.... even if it's by your husband's request! Here is a good and healthy soup that warms you up and fills your belly!

** I used black beans that I made the previous day in a slow cooker, but you can just use plain black beans either cooked or canned, you are going to rinse all of the good stuff off of them anyways.**

Ingredients:

• 1 tblsp extra virgin olive oil
• 1/4 onion chopped
• 1/4 red bell pepper, chopped
• 1 garlic clove, minced
• 1 teasp ground cumin
• 1 medium zucchini, peeled and chopped
• 1 tomato, peeled, seeded, and chopped (or one canned tomato, drained and chopped)
• 2 (15 oz) cans black beans or about 3 1/2 cups cooked black beans, drained and rinsed
• 1/2 teaspoon oregano
• 3/4 teasp salt
• Freshly ground black pepper

Heat the olive oil in a saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until the onion is softened and beginning to brown, about 4 minutes. Add the garlic and cumin. Stir briefly, about 30 seconds, then add the zucchini, tomato, and 1 1/2 cups water. Bring to a boil, then turn heat to low and simmer, covered, until the zucchini is tender, about 5 minutes. Measure out 1 cup of black beans and set aside. Put the rest of the beans and the oregano into the saucepan.

Transfer the soup to a blender, in batches if necessary, and puree until thick and creamy. Pour soup back into the saucepan and return to the stove over medium heat. Add the whole beans and the salt. Cook, stirring until warmed through. I usually wait until it bubbles and then turn the heat down, letting is simmer for about 10 minutes. The longer soups sit, the more flavors you will be able to enjoy! GO LIONS!