Contest-Winning Black Bean Soup Recipe
- 3 cans (15 ounces each) black beans, rinsed and drained, divided
- 3 celery ribs with leaves, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
- 3 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1 teaspoon Louisiana-style hot sauce
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 teaspoon lime juice
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped green onions
- 1. In a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
- 2. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- 3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).
1 cup equals 222 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 779 mg sodium, 32 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.