Seriously Seasoned Black Bean Soup

I make BBS a lot. I've adapted it from the SBD the way I enjoy it. This recipe is well seasoned and a bit spicy. Sometimes I eat a small amount of this as an afternoon snack and it always curbs my hunger. It freezes well too.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 4  scallions, sliced (or 1/4 cup chopped onion)
• 2  stalks celery
• 1  jalapeno, chopped
• 4  garlic cloves, minced
• 2 1⁄2 teaspoons cumin
• 1 1⁄2 tablespoons oregano
• 1⁄8 teaspoon cayenne pepper
• 1 -2  teaspoon  balsamic vinegar
• 2 (15 ounce) cans black beans, with liquid
• 1 (10 ounce) can Rotel Tomatoes
• 1 1⁄2 cups low sodium chicken broth
•  salt & pepper

Directions

1. Heat oil in large pot. Saute scallions, celery, jalapeno, and garlic for 5 minutes. Add all spices, (except for balsamic vinegar). Cook two more minutes.
2. Add Rotel tomatoes, cook for 2 minutes. Add black beans and chicken broth. Simmer for 10 minutes. Add balsamic vinegar.
3. When beans are well heated add mixture to a blender and puree in batches. Add all batches back to pot. Season with salt and pepper to taste and serve.
4. Top with fat free sour cream, cheese or onions.