(Credit: Marge Perry) WHAT YOU'LL NEED: 1 tablespoon olive oil 1 cup chopped onion 4 cloves garlic, minced 2 carrots, finely chopped 1 green bell pepper, chopped 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon dried oregano 1 14.5-ounce can diced tomatoes 1 tablespoon sherry vinegar 2 15-ounce cans low sodium black beans, drained and rinsed 2 cups low sodium chicken or vegetable broth ½ teaspoon salt ½ cup cilantro, chopped and divided ¼ cup light sour cream HOW TO: 1. Heat the oil in a soup pot over medium high. Add the onions, garlic, carrots, green pepper, cumin, paprika and oregano and cook, stirring occasionally, until the vegetables are somewhat softened, about 4 to 5...
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