BLACK BEAN SOUP

By michellecresta

BLACK BEAN SOUP (Kathy Cameron)

INGREDIENTS:
2 cans (~16 oz. each) black beans, undrained
1 cup reduced-sodium chicken broth
Nonstick cooking spray (I used a few Tbs olive oil)
1 small onion, chopped
2 tsp garlic, minced
1 jar (16 oz.) thick & chunky salsa (medium spicy)
4 tsp lime juice
2 tsp ground cumin
π tsp crushed red pepper
fresh cilantro leaves
sour cream to top

(tortilla chips or corn bread)

PREPARATION:
Place 1 can undrained beans and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.


Add blended bean mixture, remaining undrained beans, salsa, lime juice, cumin and crushed red pepper. Bring to boil. Reduce heat to low and cover. Cook stirring occasionally, for 25 to 30 minutes. Serve topped with sour cream and garnished with cilantro.

**If too watery, use masher to mash the beans and onion and cook uncovered for 5 to 10 minutes more.

Makes 4 servings.

Per serving: 233 calories, 0 g total fat, 42 g total carbs., 10 g fiber.

Ingredients

• INGREDIENTS:
• 2 cans (~16 oz. each) black beans, undrained
• 1 cup reduced-sodium chicken broth
• Nonstick cooking spray (I used a few Tbs olive oil)
• 1 small onion, chopped
• 2 tsp garlic, minced
• 1 jar (16 oz.) thick & chunky salsa (medium spicy)
• 4 tsp lime juice
• 2 tsp ground cumin
• π tsp crushed red pepper
• fresh cilantro leaves
• sour cream to top
• (tortilla chips or corn bread)

Preparation

Step 1

PREPARATION:
Place 1 can undrained beans and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.


Add blended bean mixture, remaining undrained beans, salsa, lime juice, cumin and crushed red pepper. Bring to boil. Reduce heat to low and cover. Cook stirring occasionally, for 25 to 30 minutes. Serve topped with sour cream and garnished with cilantro.

**If too watery, use masher to mash the beans and onion and cook uncovered for 5 to 10 minutes more.

Makes 4 servings.

Per serving: 233 calories, 0 g total fat, 42 g total carbs., 10 g fiber.