- In a 2-quart saucepan, sauté onions and garlic in vegetable oil until onion is tender.
- Stir in vegetable broth.
- Add celery, carrot, parsley, oregano, and red peppers.
- Cover and bring to a boil; reduce heat and simmer for 10 minutes.
- Rinse black beans in cool water; drain.
- Mash 1/2 cup of beans in a bowl.
- Add both the whole beans and the mashed beans to soup.
- Cook for 1 minute or until beans are heated.
- Serve soup with lemon wedges.
Makes 2 servings.
Approximate Nutrient Analysis per serving:
320 calories, 9 g fat, 0.5 g saturated fat, 0 mg cholesterol, greater than 1500 mg sodium, 46 g carbohydrate, 15 g fiber, 8 g sugar, 13 g protein