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Black Bean Soup     Print this Recipe

Comments

"Very good!" (mother of 3)

Preheat

Burner, medium- high heat

Equipment

Large pot, blender or immersion blender

Prep Time

About 20 minutes

Cook Time

20-25 minutes

Number of Servings

5-7, depending on ages

Instructions

1. 6 cups vegetable broth (low-sodium)

2. 2 cups carrots, chopped

3. 2 tomatoes, vine-ripened, chopped

4. 1 onion, chopped

5. 4 garlic cloves, minced

6. 2 Tbs. minced fresh oregano or 2 tsp. dried

7. 1/2 tsp. cayenne pepper flakes

   Put together in pot. Bring to a boil, then turn down heat, cover and simmer for about 15 minutes or until vegetables are tender.

8. 1 (16 oz.) cans black beans, drained, rinsed

   Stir into soup. Puree in pot with immersion blender. The pureed beans thicken the soup!

9. 2 (16 oz.) cans black beans, drained, rinsed

   Stir into soup. Cook until heated through.

10. 2 Tbs. white cheese, reduced fat, shredded (suggested brand Cabot)

11. 2 Tbs. sour cream (low-fat) or guacamole

    Pour soup into serving bowls or cups. Top with sour cream and cheese. Serve warm.

Options

Replace vegatable broth with low-sodium chicken broth.  Top with guacamole or avocado slices rather than sour cream.  Serve with Falafel Chips and a green salad!  If you do not have an immersion blender, puree in batches in a traditional blender.

Grocery List

• Vegetable broth (low sodium)
• Carrots
• Tomatoes, vine-ripened
• Onion
• Garlic cloves
• Oregano, fresh or dried
• Cayenne pepper flakes
• Black beans, 3 (16 oz.) cans
• White cheddar cheese, reduced fat, shredded (suggested brand Cabot)
• Sour cream, low-fat (organic if possible) or guacamole

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