Spicy Black Bean Soup

Servings: 8; Old Points: 1 pt per serving;

Ingredients:

1 Tbsp olive oil
2 (15oz) cans black beans, undrained
1 cup chopped celery
1 large onion, chopped
4 cups water
2 garlic cloves, minced
1/4 cup cilantro, chopped (or 4 Tbsp squeeze cilantro)
3 tbsp ground cumin
1 (20oz) can Rotel (tomatoes with green chilies)

Directions:

In a large sauce pan or medium stock pot, heat oil over a medium high heat. Cook onion and celery until semi soft. Add everything else to the pot and bring to a boil. Reduce heat to low, and simmer for at least 45 minutes.

Before serving, run at least half of the soup through the blender. Actually, one of those little hand blenders would work great for this. You do want some chunks of veggies and beans.