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Black Bean Soup

Here's an economical meal that doesn't skimp on flavor. Hearty black beans make up for the meat, and the peppers add just the right splash of color.

12 ServingsPrep: 30 min. + standing Cook: 2 hours

Ingredients

1 pound dried black beans
6 cups chicken broth
4 cups water
1-1/2 cups chopped onions
1 cup thinly sliced celery
1 large carrot, chopped
1/2 cup each chopped green, sweet red and yellow peppers
2 garlic cloves, minced
3 tablespoons olive oil
1/4 cup tomato paste
3 tablespoons minced fresh parsley
3 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons ground cumin
1 teaspoon pepper
3/4 teaspoon salt, optional
Chopped tomato, optional

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2
in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover
and let stand for 1 to 4 hours or until beans are softened. Drain
and rinse beans, discarding liquid.
Return beans to pan; add broth and water. Bring to a boil. Reduce
heat; cover and simmer for 1 hour or until the beans are almost

2 of 2

Black Bean Soup (continued)

Directions (continued)

tender.
Meanwhile, in a large skillet, saute the onions, celery, carrot,
peppers and garlic in oil until tender. Add the tomato paste, herbs
and seasonings to the bean mixture. Add the sauteed vegetables;
bring to a boil. Reduce heat; cover and simmer for 1 hour or until
beans are tender. Discard bay leaves. Garnish with chopped tomato if
desired. Yield: 12 servings (3 quarts).

Nutrition Facts:Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and tomato paste and without salt) equals 1-1/2 starch, 1 vegetable, 1 fat; also 187 calories, 48 mg sodium, trace cholesterol, 30 gm carbohydrate, 11 gm protein, 4 gm fat.