Serves 6

Ingredients: 

• 1 large red onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 Tablespoons Olive oil
• 3 garlic gloves, minced
• 4 -15 ounce cans black beans, rinsed & drained
• 3 1/2 cups vegetable broth
• 1 - 15 ounce can diced tomatoes with green chilies, undrained
• 1- 4 ounce can chopped green chilies
• 1/3 cup sherry, or additional broth
• 2 Tablespoons minced fresh cilantro
• Sour cream and shredded cheddar cheese for topping (if desired)

Instructions: 

• In a large soup pan, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
• Stir in beans (only 3 cans), broth, tomatoes and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
• Place 1/2 of soup in blender; cover and process until pureed. Return to the pan, add the 4th can of black beans and heat through.
• Garnish as desired and serve! 

Nutrition Info Per Serving (no garnish): 
Calories 332.0
Total Fat 5.7 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 764.4 mg
Potassium 678.8 mg
Total Carbohydrate 52.7 g
Dietary Fiber 18.1 g
Sugars 5.6 g
Protein 17.3 g