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Makes 6 servings; each equal to one 5 A Day serving

4 cups cooked black beans
1 Tbsp olive oil
1 Tbsp cumin
1 cup chopped onions
1 cup sliced carrots
2 cloves garlic
1/2 cup chopped red bell pepper
4 cups vegetable stock
1/4 cup chopped chipotle chiles (or green chiles)
1/4 cup plus 2 Tbsp lime juice

Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add whole cumin and brown it. Take caution not to burn it.

Add chopped onions, carrots, garlic and bell pepper and cook slowly until browned.

Puree the beans with 4 cups stock in a blender or food processor.

Add the vegetable mixture, 1/2 canned chipotle chiles, 1/4 cup plus 2 Tbs lime juice, and salt to taste.

Process until velvety smooth.
If the soup is too thick, thin it with more stock.

Garnish each serving with a slice of lime floating in the middle and a sprinkling of finely chopped cilantro.

Nutritional information per serving: Calories 255, Protein 14g, Fat 3g, Calories from Fat 11%, Cholesterol 0mg, Carbohydrates 45g, Fiber 14g, Sodium 36mg.


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