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Stacy's Black Bean Soup

“We love this low-fat black bean soup!” And you will, too! It’s packed with good-for-you vegetables and beans. To make it completely vegetarian, substitute vegetable broth for the chicken broth. Stacy Marti — Jenks, Oklahoma

8 ServingsPrep: 35 min. + soaking Cook: 1-1/4 hours

Ingredients

1-1/2 cups dried black beans
3 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
6-1/2 cups reduced-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 tablespoons lime juice
1/2 cup reduced-fat sour cream
1/4 cup minced fresh cilantro

Directions

Place beans in a large saucepan; 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.
In a Dutch oven coated with cooking spray, saute the celery, carrots
and onion in oil until vegetables are tender. Add garlic; cook 1
minute longer. Add the beans, broth, oregano, thyme, salt, cayenne
and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1

2 of 2

Stacy's Black Bean Soup (continued)

Directions (continued)

to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool
slightly.
In a blender, cover and process soup in batches until smooth. Return
to pan; heat though. Stir in lime juice. Garnish each serving with
sour cream and cilantro. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup equals 210 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 686 mg sodium, 34 g carbohydrate, 8 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.