Ingredients

1 cup refrigerated prechopped celery, onion and bell pepper mix

2 (15 oz) cans reduced sodium black beans

1 (14.5 oz) can fire roasted diced tomatoes

2 cups organic veggie broth

1/2 tsp ground cumin

1/4 tsp crushed red pepper

1/8 tsp ground allspice

1/4 c. reduced fat sour cream

1/4 c. chopped green onions

Preparation

  1. Heat a large saucepan over med high heat, coat pan with cooking spray. Add vegetable mix to pan, saute 2 minutes. Stir in beans and next 5 ingredients. Bring to a boil, cover, reduce heat and simmer 10 minutes.

  2. Mash beans slightly with a potato masher. Stir until soup is slightly thickened. Top each serving with sour cream and green onions.