Southwest Veggie Bean Soup

Yep, I'm the kind of person who makes hot soups in the summer. But if I waited for cold weather, I'd only get to make them like twice a year.

I had a delicious looking multi-grain baguette just waiting to be eaten and needing something saucy or soupy to be dipped into. I decided to throw together a bean soup, full of veggies. I used my slow cooker, but it could easily be prepared on the stovetop. The soup was a little spicy for Sage, but to me it wasn't at all. I intentionally didn't add a lot of spices to it, so I guess it was the jalapeno- next time I'll leave it out. He still liked it, but I liked it a lot more. The cilantro spinkled on before serving added so much to this dish, so I definitely wouldn't skip it!

1 can of reduced sodium garbanzo beans, drained and rinsed

1 can of organic black beans, drained and rinsed

1 cup diced tomatoes with mild green chilis

1 celery rib, chopped (about 1/4 cup)

1/2 cup chopped carrots

1/2 cup chopped onions

1/2 large red bell peppper (about 3/4 cup)

1/2 cup frozen corn

1 cup chicken or vegetable broth

2 tbsp tomato paste

1 tbsp minced garlic

1/2 tbsp cumin

1/2 tbsp chili powder

salt and pepper, to taste

1/4 of a fresh japaleno, minced (optional)

lite sour cream or plain yogurt

minced cilantro

1. Place 1/2 cup of garbanzos in food processor or blender with two tbsp. water. Puree into smooth. (I used my mini processor. This step can be skipped for a thinner soup.)

2. In the slow cooker, add both pureed and unpureed garbanzos, and the rest of soup ingredients. Stir and cook on high for 3 1/2 to 4 hours, or until carrots are tender.

3. Ladel soup into serving bowls, and top with a dallop of sour cream or yogurt and sprinkle with cilantro.