If you love Mexican, this is really good.

Mexican Black Bean Soup (Serves 6)

• 4 ½ cups of cooked black beans or 3 cans (15-ounce cans) canned beans
• 1 large onion, diced
• 4 cloves garlic, minced
• 5 cups vegetable broth
• 4 large carrots, cut in rounds or half rounds
• 2 Jalapenos, diced fine
• 1 large stalk celery, diced
• 1 28-oz can diced or crushed tomatoes
• 1 tablespoon No Salt seasoning
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon Mrs. Dash Extra Spicy or ¼ teaspoon red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground black pepper
• 1 lime, juiced

Add cooked beans to a large pan along with onion, garlic, vegetable stock and cook until onions are soft. Add carrots, Jalapeno, celery, tomatoes and spices. Cook until carrots soften.

Add lime juice and serve.