Roasted Tomato and Black Bean Soup*

*Meets MetFit guidelines.
1 pound plum tomatoes, halved lengthwise
1 medium onion, cut into thin wedges
2 medium carrots, peeled and diced
1 medium red bell pepper, cut into 1-inch pieces
3 large garlic cloves
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cups low sodium vegetable broth or more if needed
2 1/2 cups black beans, cooked or 2 15 oz. cans of black beans, rinsed and drained
1 teaspoon cumin
1/8 teaspoon cayenne, or to taste
2 tablespoons lime juice
2 tablespoons cilantro, chopped
pinch of salt, optional
1/4 teaspoon ground pepper

Preheat oven to 400F degrees.
Combine tomatoes, onion, carrot, red bell pepper and garlic in a large bowl. Add olive oil, oregano, salt (if desired) and pepper and stir to coat vegetables. Spread vegetables on parchment lined roasting pan and roast until vegetables are brown and tender, stirring occasionally, about 30-45 minutes.
Transfer vegetables to food processor or blender. Pour 1/4 cup of vegetable broth on parchment in roasting pan and scrape up any browned bits. Pour into processor along with remaining broth and half of the black beans. Puree vegetable mixture until almost smooth. Add extra vegetable broth if too thick.
Transfer soup to heavy large saucepan. Add remaining beans, along with cumin and cayenne. Bring to a boil. Reduce heat and simmer until flavors blend about 10 minutes, adding more stock if soup is too thick. Stir in lime juice and cilantro and season with salt (optional) and pepper.
Delicious served with a dollop of yogurt or sour cream, if desired.

Nutrition Information