Black Bean Soup

Servings: 0

A topping of chopped hard-cooked eggs adds interesting texture and lends a cooling effect to this spicy Southwestern soup. Chopped cilantro supplies bright, fresh flavor and a welcome hit of color. Yield: 4 servings Calories:235 Fat:4.2g (sat 1g,mono 2.3g,poly 0.7g) Protein:13.7g Carbohydrate:33.2g Fiber:5.3g Cholesterol:135mg Iron:3.1mg Sodium:631mg Calcium:50mg


Ingredients


Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. 2. Heat the olive oil in pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes or until tender. Add beans, 2 1/2 cups water, oregano, red pepper, cumin, broth, and chiles; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. 3. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return to pan. Stir in tomato paste and salt; cook 3 minutes or until thoroughly heated. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with about 1/3 cup chopped eggs. Sprinkle each serving with chopped fresh cilantro, if desired.