Ingredients

• 1 medium onion, chopped
• 4 garlic cloves, coarsely chopped
• 1/2 tsp. thyme
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 1/4 tsp. crushed rosemary
• 3 cups vegetable broth
• 1 14.5 oz. can diced tomatoes with basil, garlic and oregano
• 3  14.5 oz. cans black beans, undrained
• 2 tsp. chili powder
• 1/4 tsp. salt
• 2 tsp. olive oil
• 1 tsp. red wine vinegar
• 1/2  tsp. sriracha sauce

Garnishes

• 3 bananas
• 3 Tbsp. fresh lemon juice
• 1/4 tsp. black pepper
• 1/2 cup chopped cilantro

Steps

1. Add 1 tsp. to large pot and sauté lightly onions and garlic.
2. Add thyme, basil, oregano and rosemary to pot and blend with onions and garlic.
3. Add broth, tomatoes, beans, chili powder and salt to the pot. Stir well, and bring to a boil.
4. Reduce the heat to low, cover and simmer for five minutes. 
5. Using a hand blender or masher, emulsify the mixture in the pot for 5 to 10 seconds.
6. Mix together the oil, vinegar, and sriracha sauce in a small bowl, and stir into the soup.
7. Before serving, peel the bananas and cut them into 1/4 inch thick slices. Toss them in a small bowl with the lemon juice and pepper. Add soup to bowls and top with banana slices and cilantro.

Optional: Add cooked rice to soup and/or serve with crusty bread.

Nutrition Facts (Per 2-Cup Serving) Makes Four Servings

• Calories: ~390
• Sugar: ~7g
• Sodium: ~250mg
• Fat: ~7g
• Carbohydrates: ~64g
• Protein: ~20g
• Cholesterol: 0mg