This is a delicious all-vegetarian soup. I've used reduced sodium varieties of broth and tomatoes. You could substitute the dried cayenne pepper with fresh peppers, poblano or jalapeño depending on your tolerance for spiciness :)

1 tbsp olive oil 1 cup chopped onion 1 medium garlic clove, peeled and minced 1 red bell pepper, diced 1 carrot, diced 2 tablespoons water 1 can no-salt-added petite diced tomatoes, drained 1/2 tsp dried oregano 1/2 tsp cumin 1/4 tsp ground cayenne pepper 1 15oz can black beans, drained 1 15oz can low-sodium vegetable broth 1/2 cup water 1/4 tsp salt black pepper to taste

Heat oil in a large saucepan over medium-low heat. When hot, add onion; saute 5 minutes. Add garlic, bell pepper, carrot and 2 tablespoons water. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, oregano, cumin and cayenne. Cook, covered, 5 minutes.

Stir in beans, vegetable broth, 1/2 cup water and salt. Bring to a boil, reduce heat to medium-low and simmer 15 minutes. Remove from heat and set aside 5 minutes before serving.