Black Bean Beauty

It is chilly outide. Wind chill of 8. After coming home today, all I wanted was a warm, filling soup for dinner. This black bean recipe is all my creation and tasted great -- creamy, thick, and comforting. I hate runny soups, and this was not at all. Words from Mr. Baseball's mouth..."This may be the best soup you've ever made." That's a bold statement, but I will take it. He did not enjoy the collards I served with it :)

PS. Like the new bowl?

Black and White Bean Soup
1 TSBP olive oil
2 cloves garlic
65 g onion
115 g red bell pepper
155 g zucchini
30 oz. canned black beans
30 oz. canned white beans
4 cups vegetable broth
3 vegetable bouillion cubes (or to taste - I like it salty)
100 g pearled barley
1 tsp cumin
1 tsp chili pepper
juice of one lemon

1. Saute olive oil with garlic, onion, red pepper and zucchini. Cook for about 5-10 minutes or until the onions sweat down.
2. Add all other ingredients with the exception of the barley. Bring to a boil. Use the immersion blender to puree all ingredients. If you don't have one of those..you can use a food processor but careful, its hot.
3. Add barley. Cook for about 20 minutes. Serve with a dollop of fage 0%

NI: 8 servings
1 serving (without yogurt): 245 calories, 3.1 grams of fat, 13 grams of fiber, 13 grams of protein