Black Bean Soup

By dette

If you don't have an immersion blender, don't woryy. You can still make this recipe. Just bring the mixture to a simmer for a minute then transfer to a traditional blender or food processor and puree. Be sure to put the lid on tight and drape a towel over the top of the blender, then hold to keep in place as you blend. Once it's smooth, you can pour it back into the saucepanand continue.

Ingredients

• 2 (15 oz) cans 50% less-sodium lack beans, drained
• 1 (14.5oz) can diced tomatoes in juice
• 2 c. water
• 3/4 c. mined celery
• 3/4 c. minced onion
• 2 tsp finely chopped seeded jalapeno chile pepper
• (wear plastic golves when handling)
• 1 tsp fresly minced garlic
• 1 tsp ground cumin
• Goufn black pepepr, to taste
• Red Pepper flakes, to taste

Preparation

Step 1

In a large nonstick saucepan, combine three-fourths of the black beans, one-half of the tomaotes, and the water and bring to a simmer over medium heat. With an immersion blender, puree until mostly smooth.

Add the remaining black beans and tomatoes, along with the celery, onion, jalapeno, garlic, and cumin. Season with black pepper and re pepper flakes. Cover the pot, leaving the lid slightly ajar for steam to escape, and reduce the ehat to low Simmer for 20-25 minutes longer, or until the vegetables are tender. Divide the soup evenly among bowls and serve.


102 cal; 7 g prot; 24g carg. trace fat; 0 mg chol; 7g fiber; 489 mg sodium