Black Bean Soup With Lime

INGREDIENTS
3-1/3 cups cooked or 2 (15-ounce) cans Black Beans*, rinsed and drained
1/2 cup onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder
1 cup fresh mushrooms, sliced
1 cup carrots, thinly sliced
2 (15-ounce) cans no-salt-added tomato sauce
2 (14-ounce) cans reduced-sodium beef broth
1 bay leaf
2 to 4 tablespoons lime juice

Coat a nonstick skillet with nonstick cooking spray. Sauté onion and garlic until tender. Stir in cumin, oregano, and chili powder; sauté 2 minutes. Add beans, mushrooms, carrots, tomato sauce, broth, and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice and simmer 10 minutes. Discard bay leaf.

*Any variety of Michigan Dry Beans may be substituted. If using dry beans, soak 2 cups beans in 6 cups of water for approximately 8 hours in the refrigerator. Rinse and drain. Combine with 8 cups of fresh water and simmer until tender, approximately 1-1/2 hours to 2 hours. Rinse and drain. Package and freeze extra beans.

Nutritional information:
Servings per recipe: 8
Serving size: 1 cup

Calories 145
Protein 9g
Carbohydrate 27g
Fat 1g
Cholesterol 0mg
Sodium (canned) 110mg
(dry, cooked) 38mg
Fiber 10.5g

Food exchanges:
1 starch
1 lean meat
1 vegetable

*Any variety of Michigan Dry Beans may be substituted.