Black Bean Soup(Low-Fat)

In Dutch oven or large saucepan, bring 1/2 cup chicken broth to a boil over high heat.

Add the onions and garlic; reduce heat to medium.

Cover and simmer for 4 to 5 minutes.

Add the black beans, tomatoes, remaining 4 1/2 cups broth and cumin and bring to a boil.

Then reduce heat to low; cover again and simmer for 20 to 25 minutes.

After simmering, pour half the soup into a food processor or blender and purée until smooth.

Transfer back to the Dutch oven/saucepan; heat until hot and stir in cilantro and salt to taste.

In a small bowl, combine diced cheese and peppers.