Black Bean Soup

Wow, great flavors, I wanted a side dish for the Cuban Sandwiches we were making, this recipe was suggested for the side. Not really a Black Bean fan but the combo sounded good, so I tried it. Well it quickly became the main course! changed up a few things for the original recipe. This soup is a keeper!

Ingredients

• 3 cans (15 ounces each) black beans, rinsed and drained, divided
• 3 celery ribs with leaves, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 3 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1 teaspoon Louisiana-style hot sauce
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 teaspoon lime juice
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped green onions

Directions

• In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. In a Blender, add some broth and veggies and one can black beans; blend and set aside.
• Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Recipe from the Taste of Home.

Nutrition Facts

1 cup: 222 calories, 5g fat (1g saturated fat), 5mg cholesterol, 779mg sodium, 32g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.