Hearty Black Bean Soup

WHAT YOU WILL NEED:
1 tablespoon olive oil
1 cup chopped onions
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup red bell peppers, roasted and diced*
3 to 4 cups fat-free chicken broth
1 can (15-oz.) diced tomatoes
2 cans (15-oz. each) black beans, rinsed and drained
3 large white mushrooms, diced
6 tablespoons fresh grated Parmesan cheese

HERE'S HOW:

1. Cook onion in large sauce pan with olive oil for about 5 minutes or until onion is transparent.
2. Add cumin, chili powder and mushrooms and cook over medium-low heat for 2 to 3 minutes. Add roasted peppers, broth, tomatoes and black beans.
3. Bring to a boil; stirring occasionally; simmer for 30 minutes. Sprinkle 1 tablespoon cheese over each bowl, when serving. This is even better the next day when the flavors have all blended.

Note: To roast red peppers, clean and slice one red pepper in half. Place cut side down on a baking sheet and broil in oven for 5-7 minutes or until skin is blackened. Remove from oven, place in bowl, covered with plastic wrap until cool. When cool, slide skin off and dice pepper.

Nutrition Goal: low fat; low saturated fat; low cholesterol; rich in fiber and Vitamin C.