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Nutritional information per serving (about 1 cup): Calories 116 (31% from fat)
• carb. 15g • sugar 5g • pro. 5g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 747mg • calc. 52mg • fiber 4g
Black Bean Soup
This soup gets its rich texture from not rinsing the beans; the starchy
liquid from the can is used to thicken the soup.
Makes about 6 cups
2 garlic cloves, peeled
1 small onion, cut into ½-inch pieces
1 jalapeño, seeded and cut into ½-inch pieces
1 red bell pepper, cut into ½-inch pieces
1 tablespoon olive oil
1¼ teaspoons kosher salt, divided
1 bay leaf
1 teaspoon ground cumin
3 15-ounce cans black beans, not drained
1 cup chicken broth, low sodium
1 teaspoon red wine vinegar
Crème fraîche or plain, full-fat yogurt for garnish
Cilantro for garnish
Tortilla chips for garnish
1. In 2 to 3 batches, put the garlic, onion, jalapeño and bell pepper into
the work bowl. Select High and pulse until finely chopped, about 8 to 10
times.
2. Heat the oil in a small to medium stockpot over medium heat. Once the
oil is hot, add the vegetables and sauté until soft, about 5 to 7 minutes.
3. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook for 1 minute to
toast the cumin.
4. Add the beans (with liquid from can) and the stock. Simmer, partially
covered, until all the ingredients are tender and the flavors have melded
together, about 20 to 25 minutes. Remove bay leaf.
5. Remove soup from the heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute. Add remaining salt and vinegar; blend an additional 10
to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
7. Serve, garnishing with crème fraîche, cilantro and tortilla chips.
Nutritional information per serving (1 cup): Calories 288 (13% from fat)
• carb. 47g • sugar 2g • pro. 18g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 589mg • calc. 63mg • fiber 17g
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