Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons vegetable oil
1 large onion	Washed, peeled and diced
1 green bell pepper	Washed, trimmed and chopped
2 large carrots	Washed, peeled, and thinly sliced
2 garlic cloves	Washed, peeled and minced.
3 (15 ounce) cans no added salt black beans	Drained and rinsed.
1 (14 ounce) can reduced sodium chicken broth*
1/4 teaspoon cumin
1/2 teaspoon salt
ground black pepper to taste
1/2 cup shredded lowfat Cheddar cheese*
1/2 cup light sour cream*
¼ cup sliced green onion	Washed, trimmed and sliced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil in a large pot over medium heat.
2	Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender.
3	Mix in 2 cans black beans and chicken broth.
4	In a blender, puree remaining can of beans until smooth. Mix into the pot.
5	Bring soup to a boil. Reduce heat to low.
6	Mix in cumin, salt, and pepper. Simmer 20 minutes.	Cook until internal temperature reaches 135°F.
7	Garnish with Cheddar cheese, green onions and sour cream to serve.