In a stockpot, heat the oil over low heat. Add the onion, garlic, celery, carrots and bell pepper and cook for about 15 minutes (until the onions are clear). Drain and rinse the black beans and then add to the mixture. Add the water, SOUP BASE and the rest of the ingredients. Bring to a boil, then lower the heat and simmer for about 1 hour. Kim usually takes a potato masher and mashes some of the beans so the soup is a little thicker.
Prep. time: 15 minutes
Cooking time: 1 hour 20 minutes
Servings 9; Serving Size 1 cup (281g); Calories 120; Calories from fat 30; Total fat 3g; Cholesterol 0mg; Sodium 600mg; Carbohydrate 18g; Dietary Fiber 5g; Sugars 5g; Protein 6g.