Special Report: Holiday helping: Randy Price

I love Black Bean soup- you may have had it in the Caribbean, Mexico, South Florida, but this is my healthful version, less fat and just as tasty.

In a large pot you take 2 tablespoons of olive oil, and start sautéing, two onions, chopped, two carrots chopped up, and 1 or 2 stalks of celery chopped up.

And you sauté this for several minutes.

I love garlic, so i use a lot of it, 5 cloves chopped up. Once that's all softened up nicely, you add two tablespoons of chili powder, a tablespoon of ground cumin, stir it up nicely, then, some black pepper.

Then you add 3 cans of vegetable stock, in this case I use organic, you can use chicken stock if you like, and then 2 large cans of black beans, or you can use the dry ones and soak them over night.

And how about this, if you like living dangerously, chopped up jalapeno. This is optional, it will give it a little personality.

Then you add some whole kernel corn, and some sliced frozen okra. Stir that up.

And this is how you get your thickness, two more cans of black beans in a processor or blender, and then puree that.

Add that to your boiling mixture, reduce the heat and let it simmer for 15 minutes.

Garnish with a little cilantro and you're ready to go in thirty minutes.

Look out, they'll come running. Merry Christmas and happy holidays. Mmmm.

For recipe information, click here.

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