0/5
(0 Votes)
Ingredients
- 1 pound dried black beans
- 4 cups fat-free, less-sodium chicken broth
- 2 cups chopped onion
- 1 cup water
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 serrano chile, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- Cilantro sprigs (optional)
Preparation
Step 1
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover
and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover
and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into
each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2
teaspoons sour cream. Garnish with cilantro sprigs, if desired.
CALORIES 288 ; FAT 2.3g (sat 0.9g,mono 0.4g,poly 0.5g); CHOLESTEROL 2.9mg; CALCIUM 87mg;
CARBOHYDRATE 50g; SODIUM 581mg; PROTEIN 18.5g; FIBER 17.5g; IRON 4.6mg
Cooking Light, MARCH 2009
You'll also love
-
Schwartz Potatoes 0/5 (0 Votes) -
Slimming World Spinach Lasagne 0/5 (0 Votes)
You'll also love
-
Cucumber, White Bean and Avocado... 0/5 (0 Votes) -
Chipotle-Maple Black Beans 0/5 (0 Votes)