Nutrition Information Serves: 3 | Serving Size: 1 cup Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 46mg; Carbohydrate: 83g; Dietary Fiber: 28g; Sugar: 9g; Protein: 28g Nutrition Bonus: Potassium: 1529mg; Iron: 42%; Vitamin A: 28%; Vitamin C: 96%; Calcium: 12%

2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
2 cups vegetable broth (certified gluten-free if necessary)
2 (15.5 oz) cans black beans, drained and rinsed
1 (14.5 oz) can chopped tomatoes
2 tablespoons red wine vinegar
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and Pepper to taste

2 tablespoons olive oil 1/2 medium red onion, chopped 1/2 medium red bell pepper, chopped 1/2 medium green bell pepper, chopped 2 cloves garlic, minced 2 cup s vegetable broth (certified gluten-free if necessary) 2 (15.5 oz) cans black beans, drained and rinsed 1 (14.5 oz) can chopped tomatoes 2 tablespoons red wine vinegar 1 teaspoon oregano 1 teaspoon cumin 1/2 teaspoon cayenne pepper

In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.

Add the garlic and sauté for another minute.

Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.

Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.

Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.