Hannah's Cuban Black Bean and Vegetable Soup | Oregonian Recipes

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 stalks celery, finely chopped
• 1 large carrot, peeled and finely chopped
• 1/2 yellow bell pepper, finely chopped
• 1 large clove garlic, minced
• 1 3/4 cups vegetable broth
• 1/4 cup canned chopped tomatoes
• 1 12-ounce container Better Bean Co. Cuban Black Beans
• 4 large Swiss chard leaves, stems discarded, leaves chopped
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper