Ingredients
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1 green bell pepper
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1 medium onion
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1 jalapeno
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1 tbsp vegetable oil
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1 tbsp minced garlic
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1 tsp ground cumin
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2 cups low-sodium vegetable broth
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2 (15 oz) cans black beans
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1 cup nonfat Greek yogurt
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2 tbsp lime juice
Steps
1
Remove the stem and seeds from the bell pepper and finely dice. Peel and chop the onion. Halve the jalapeño, remove the seeds, and mince. In a large pot, heat the oil over medium heat. Add the bell pepper, onion, and jalapeño and cook for 5 min. until soft. Stir in the garlic and cook for 1 min.
2
Add the cumin, vegetable broth, and black beans with their liquid to the pot. Bring to a boil and reduce to a simmer. Simmer for 10 min.
3
Meanwhile, stir together the yogurt and lime juice; pour into a resealable plastic bag. Make a small cut in the corner of the plastic bag.
4
Remove the soup from the heat and purée until smooth using a hand blender or in batches in a blender. Season with salt (in moderation) and pepper. Divide the soup among 4 bowls. Make 3 circle rings in the bowl using the yogurt mixture. Drag a toothpick from the center of the bowl to the edge of the bowl in 1-inch intervals to create the spiderweb.
