Black Bean Soup from All you Magazine

Just started getting the All You magazine and I've been impressed by their easy recipes. This one is good although Brian and I added a bit more cumin and chili powder to spice it up for our taste.

1 1/2 tablespoon canola oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced (about 1 cup)
3 ribs celery, thinly sliced
1 tablespoon chili powder (we used 2.5 tablespoons)
1/2 teaspoon cumin (we used 1 teaspoon)
6 cups low-sodium chicken broth
4 15oz cans black beans drained and rinsed
salt and pepper
6 tablespoons low-flat Greek yogurt
2 tablespoons chopped cilantro

Warm oil in a large saucepan over medium-high heat.  Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes.  Add chili powder and cumin.  Saute' for 3 minutes.

Stir in broth and beans, then bring to a boil.  Reduce heat to low and simmer for 25 minutes, stirring occasionally.  Remove 2 cups of soup; puree in a blender.  Stir pureed soup back into pot and cook 5 minutes longer.  Season with salt and pepper.

Spoon soup into bowls, top with yogurt and cilantro and serve.