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Black Bean Soup Recipe

Photo by: Taste of Home

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Blending some of the beans gives this soup just the right consistency. (After rinsing your blender container, remember to leave it out for the Peachy Fruit Smoothies!)

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cups chicken broth, divided
3 cans (15 ounces each) black beans, rinsed and drained, divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Minced fresh cilantro, parsley, sour cream and/or tortilla chips, optional

Directions

In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender.
In a blender, combine 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
Stir in the tomatoes, cumin, garlic salt, remaining beans and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve with cilantro, parsley, sour cream and tortilla chips if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 101 calories, 3 g fat (trace saturated fat), 0 cholesterol, 786 mg sodium, 15 g carbohydrate, 4 g fiber, 5 g protein.

Black Bean Soup published in Taste of Home Meals in Minutes Calendar Annual 2003, p3

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