Potato and Black Bean Soup

Ingredients

• 1 cup sweet onion chopped
• 1 jalapeno pepper seeded if desired and chopped
• 1 15 oz. can diced or fresh tomatoes with juice
• 1 ½ lbs. small red potatoes quartered
• 1 15 oz. can black beans rinsed and drained
• ½ cup low-fat cheddar cheese
• 2 garlic cloves chopped
• 2 Tablespoons oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 Tablespoon Cumin
• Sea salt and pepper to taste

Directions

1. In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender.
2. Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead.
3. If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn.
4. Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish