Quick Black Bean Soup Recipe
- 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 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
- 1. 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.
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 lean meat, 1 fat.
Reviews for Quick Black Bean Soup
"My husband doesn't care for black beans but he just loves this soup! Its wonderful combination of spices make it so tasty. I make this recipe often and enjoy it with cornbread."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.