Cuban Black Bean Soup

By dashy_65

Ingredients

• Garnish:
• 4 celery ribs, sliced
• 1 large onion, chopped
• 8 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 4 teaspoons canola oil
• 4 cans (15 ounces each) black beans, rinsed and drained
• 2 cans (14-1/2 ounces each) vegetable broth
• 3/4 cup water
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chili powder
• 1 to 2 teaspoons pepper
• 1/2 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/8 to 1/4 teaspoon hot pepper sauce
• 9 T. chopped tomatoes
• 9 t. fat-free sour cream
• 9 t. minced fresh cilantro

Preparation

Step 1

In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly.

In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro. Yield: 9 servings (2-1/4 quarts).

Nutrition Facts: 1 cup equals 202 calories, 3 g fat , 786 mg sodium, 33 g carbohydrate, 9 g fiber, 11 g protein.