Black Bean Soup
1 Medium Onion chopped or grated
4 cloves garlic, minced
1 Tbsp. ground cumin
1/4 tsp. crushed red pepper (optional)
2 Tbsp. oil
1 can (14.5 oz.) reduced sodium chicken broth (I've just been doing water instead and it doesn't seem to make a difference, but veggie broth would be great too)
1 Medium Onion chopped or grated
4 cloves garlic, minced
1 Tbsp. ground cumin
1/4 tsp. crushed red pepper (optional)
2 Tbsp. oil
1 can (14.5 oz.) reduced sodium chicken broth (I've just been doing water instead and it doesn't seem to make a difference, but veggie broth would be great too)
3 cans (16 oz.) black beans, undrained
1 jar (16 oz.) salsa
2 Tbsp. lime juice
1/2 cup lowfat plain yogurt
cook onion, garlic, cumin and pepper flakes in oil in 4 qt. saucepan on medium heat 3 minutes or until onion is tender; remove from heat. Place 2 cans beans w/ liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil and reduce heat to low to simmer 30 minutes. Ladle soup into bowl with a dollop of yogurt.
1 jar (16 oz.) salsa
2 Tbsp. lime juice
1/2 cup lowfat plain yogurt
cook onion, garlic, cumin and pepper flakes in oil in 4 qt. saucepan on medium heat 3 minutes or until onion is tender; remove from heat. Place 2 cans beans w/ liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil and reduce heat to low to simmer 30 minutes. Ladle soup into bowl with a dollop of yogurt.
Yes, I DO like this recipe. Yummm!
ReplyDelete