Alyce's Very Low Fat Spicy Black Bean Soup

I make this every time I start a diet and keep it in the fridge. It's very spicy which I like and I can eat a whole cup of it for only two points on weight watchers. The last time I made it I quadrupled it and froze some in jam freezer jars. It worked out pretty good. Because this soup can be so thick I use it as a sauce to make black bean roll ups and tostadas. I love it! Morgan likes it too as long as I serve his bowl with chips, cheese, and sour cream.

Makes about 4
1-cup servings

Dice:
1 small to medium onion
1 large carrot
2 medium cloves garlic
½ jalapeño pepper

1 large stalk celery + leaves, with about 1 TB leaves, chopped

Sauté above ingredients together in 1 tsp. olive oil about 5 minutes.

Add:
2 beef boullion cubes (no MSG) or 2 cans low salt beef broth and skip water

2 cups water
½ cup V-8 (low salt)
½ tsp. each: cumin, oregano, chili powder, dried parsley, ground ginger
¼ tsp. each: thyme, freshly ground black pepper

10 dashes cayenne, 1/8 tea.

1. Simmer all together for about 1 hour, until vegetables are tender.
2. Add 2 cans well-rinsed black beans; cook for another 30 minutes.
3. Puree in blender or food processor and serve with toasted no-fat tortillas. Add more beef broth (dissolve a bullion cube in boiling water) if puree is too thick.
Optional, add a tablespoon of non-fat plain yogurt on top of each bowl before serving.