2 servings

1 tbsp coconut oil

¼ onion chopped

1 stack of chopped celery

1 cup cooked black beans

½ cup homemade tomato sauce (recipe in Recipe Book)

1 tsp sea salt

pepper to taste

½ tsp cumin

¼ tsp garlic powder

2 bay leaves

500 ml fat-free chicken broth without salt

2 tbsp sour cream

¼ avocado in cubes

½ tbsp chopped cilantro

Heat the oil in a pot and cook the onion until soft, about 3-4 minutes. Add the celery and cook 1 minute more. Then add the beans, tomato sauce, salt, pepper, cumin, garlic, bay leaf and the chicken broth. Stir and cook over low heat for 10 minutes.

Serve in bowls and top with avocado, a dollop of sour cream, and cilantro.

Per serving

Cal: 294.4     P: 13 F: 14.4    Cb: 26.8