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Hearty Black Bean Soup Recipe

100% would make again

Cumin and chili powder give spark to this thick, hearty soup from Amy Chop of Eufaula, Alabama. "If you have leftover meat - smoked sausage, browned ground beef or roast - toss it in for the last 30 minutes of cooking," she says.

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Cook: 9 hours

Ingredients

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 can (30 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (15 ounces) crushed tomatoes
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce
Hot cooked rice

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-10 hours or until vegetables are tender. Serve with rice. Yield: 8 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth; calculated without rice) equals 141 calories, 2 g fat (0 saturated fat), 2 mg cholesterol, 477 mg sodium, 24 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 very lean meat.

Hearty Black Bean Soup published in Quick Cooking May/June 1999, p21