Black Bean Soup

I had a different post planned for the first Lemon Pantry recipe of the year but with the Nor'Easter coming (or already here if you're further south) I thought a nice warm soup would be just perfect for a snowed in weekend.  I had a couple weeks off from blogging which I think was needed after a busy holiday season but I am happy to be back!  How are you all doing?!
This soup is my take on a classic that is so nice and filling but great for you.  It is low in fat and sodium yet high in fiber and a great vegetarian protein-packed meal! Plus, beans are a good source of magnesium and potassium.  I topped my soup with diced avocado and pico de gallo but you could serve it with sour cream or a few tortilla chips or even crumbled bacon if you're feeling frisky.  Best thing of all this tastes amazing and won't set your New Year's resolutions off just yet!  Have a great weekend everyone!

Black Bean Soup
Recipe by Ali Caron, RD
Serves 6-8

Ingredients:
2 Tbsp olive oil
1 red onion, chopped finely
2 large garlic cloves, minced
2 tsp cumin
2 cans black beans (do not drain)
1 cup vegetarian low sodium broth

Garnish: diced avocado and pico de gallo*

Directions: Heat olive oil and onion in a large soup pot over medium heat, stirring occasionally.  Add garlic cloves and cumin after a couple minutes and continue to stir until onions are translucent.  Pour in black beans and bring up to a simmer.   Remove 1-2 cups of soup with a ladle and puree in a food processor.   (Optional: Here I also scooped out most of the onions to puree to avoid having big chunks in the soup.)  Add pureed beans and broth to soup pot and bring back up to a simmer.  Dish into bowls, garnish and serve.

*For pico de gallo:  Finely dice onion and tomato and add a pinch of salt, a splash of lime juice and chopped fresh cilantro.  Mix and serve.

Nutrition Facts: 427 Calories, 5g Fat, 72g Carbohydrates, 25g Protein, 18g Fiber, 56mg Sodium, 1714mg Potassium