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Cuban Black Bean Soup

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    9 servings (2-1/4 quarts)

Ingredients

  • 4 celery ribs, sliced
  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons canola oil
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 3/4 cup water
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons chili powder
  • 1 to 2 teaspoons pepper
  • 1/2 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • GARNISH:
  • 9 tablespoons chopped tomatoes
  • 9 teaspoons fat-free sour cream
  • 9 teaspoons minced fresh cilantro

Directions

  • In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 202 calories, 3g fat (0 saturated fat), 1mg cholesterol, 786mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

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