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Quick Black Bean Soup Recipe

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 30 min.

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained and divided
1-1/2 cups water
1 cup chicken broth
1 medium green pepper, sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tablespoons Crisco® Pure Olive Oil
2 teaspoons red wine or additional chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 bay leaf

Directions

In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup) equals 257 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 876 mg sodium, 36 g carbohydrate, 10 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 fat.

Quick Black Bean Soup published in Light & Tasty August/September 2004, p58

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