Black Bean Soup

Ingredients

• 2 Tablespoons vegetable oil
• 4 garlic cloves
• 3 cans 15.5 ounce low-sodium black beans, drained and rinsed in cold water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 Spanish onion
• 2 carrots (diced)
• 2 celery sticks (diced)
• 1 lime (juiced)
• 1 cube low sodium chicken bouillon
• 8 cups water
• Plain low-fat water (optional, for topping)

Directions

1. Mix beans, olive oil, garlic, carrots, onion, celery, basil, chili powder, and oregano. Mix well.
2. Add water and top with a bouillon cube. Turn the heat down to low and cook about 2 ½  hours, until the beans are very tender and the mixture is uniform in color.
3. Just before serving, squeeze the juice of ¼ lime on each serving and a tablespoon of yogurt.
4. Serve right away or cover and refrigerate for up to 5 days.