Spicy Black Bean Soup

From Taste of Home magazine, April/May 2010, with additions by Brady. We ate it with cornbread and it was delicious, also good with tortilla chips!
Spicy Black Bean Soup

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalepeno pepper, seeded and minced
2 Tbsp. olive oil
3 garlic cloves, minced
3 cans (15 oz each) black beans, rinsed and drained
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 can (4 oz) green chiles
dash cumin
dash salt
1 Tbsp. lime juice
2 Tbsp. minced fresh cilantro
1/4 cup shredded cheddar cheese
1/2 cup fat-free sour cream (optional)

In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.

Stir in the beans, broth, tomatoes, chopped green chilies, cumin, salt, and lime juice. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro, cook 5 minutes longer.

Remove from heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with cheese and sour cream.

*Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat, 4 mg cholesterol, 667 mg sodium, 23 carbohydtrate, 5 g fiber, and 7 g protein.