Spicy Black Bean Soup
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 12 servings (3/4 cup each).
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. —Tia Musser, Hudson, Indiana
Ingredients
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1 large red onion, chopped
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1 medium sweet red pepper, chopped
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1 jalapeno pepper, seeded and minced
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2 tablespoons olive oil
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3 garlic cloves, minced
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3 cans (15 ounces each) black beans, rinsed and drained
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3-1/2 cups vegetable broth
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1 can (4 ounces) chopped green chiles
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1/3 cup sherry or additional vegetable broth
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2 tablespoons minced fresh cilantro
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1/2 cup fat-free sour cream
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1/4 cup shredded cheddar cheese
Directions
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1.
In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
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2.
Stir in the beans, broth, tomatoes and chopped green chiles. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
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3.
Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Nutrition Facts
3/4 cup: 154 calories, 3g fat (1g saturated fat), 3mg cholesterol, 556mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 7g protein.
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