Black Bean Soup with Fruit Salsa
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 3 cups.
Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. “It's really a meal in itself,” says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!
Ingredients
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1/4 cup diced seeded peeled cucumber
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1/4 cup diced peeled mango
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1/4 cup diced fresh pineapple
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2 tablespoons chopped sweet onion
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4-1/2 teaspoons lime juice
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1-1/2 teaspoons grated lime zest
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1-1/2 teaspoons minced fresh cilantro
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1/4 teaspoon chopped seeded jalapeno pepper
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SOUP:
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3 bacon strips, diced
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3/4 cup chopped red onion
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1 Anaheim pepper, seeded and chopped
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2 garlic cloves, minced
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2 cups reduced-sodium chicken broth
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1 can (15 ounces) black beans, rinsed and drained
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4 teaspoons lime juice
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1 teaspoon ground cumin
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1/2 teaspoon lemon-pepper seasoning
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1/2 teaspoon ground coriander
Directions
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1.
For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer.
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2.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
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3.
Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.
Nutrition Facts
1 cup: 298 calories, 14g fat (5g saturated fat), 15mg cholesterol, 929mg sodium, 32g carbohydrate (9g sugars, 8g fiber), 12g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 fruit.
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