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Black Bean Soup with Fruit Salsa Recipe

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Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. “It's really a meal in itself,” says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

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3 Servings
Prep: 20 min. Cook: 20 min.

Ingredients

1/4 cup diced seeded peeled cucumber
1/4 cup diced peeled mango
1/4 cup diced fresh pineapple
2 tablespoons chopped sweet onion
4-1/2 teaspoons lime juice
1-1/2 teaspoons grated lime peel
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon chopped seeded jalapeno pepper
SOUP:
3 bacon strips, diced
3/4 cup chopped red onion
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
4 teaspoons lime juice
1 teaspoon ground cumin
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon ground coriander

Directions

For salsa, combine the first eight ingredients in a small bowl; set aside. In a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; saute for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa. Yield: 3 cups.

Nutritional Analysis: 1 cup soup with 1/3 cup salsa equals 298 calories, 14 g fat (5 g saturated fat), 15 mg cholesterol, 929 mg sodium, 32 g carbohydrate, 8 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 fruit.

Black Bean Soup with Fruit Salsa published in Cooking for 2 Fall 2005, p31

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