Black Bean Soup
- 2 tbsp olive oil
- 2 slices thick-cut bacon, diced
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 2 (15 oz) cans black beans, drained, rinsed
- 1 (10 oz) can rotel tomatoes
- 3 cups reduced-sodium chicken broth
- 1 tbsp sherry wine vinegar or red wine vinegar
- 1 tsp ground cumin
- 1/4 tsp hot pepper sauce
- 6 tbsp sour cream
- 1/4 cup sliced green onions
Heat oil in Dutch oven or large pot over medium heat until hot. Add bacon; cook 2 to 3 minutes or until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Stir in black beans, rotels, broth, vinegar, cumin and hot pepper sauce. Increase heat to medium-high; bring to a boil. Reduce heat to low; simmer 25 minutes.
Remove from heat; let cool 15 minutes. Process soup in 3 batches in blender or food processor, pulsing just until slightly pureed but still chunky. (Soup can be made to this point up to 2 days ahead. Cover and refrigerate). Return to Dutch oven; heat over medium heat until mixture simmers. Serve soup topped with sour cream and green onions.
Per Serving: 315 cal; 14.5g total fat (5g sat fat); 14g pro; 35g carbs; 15mg chol; 770mg sod; 8.5g fib.