Black Bean Soup

Tip: No immersion blender? Simmer for a minute, then transfer to traditional blender and puree.
Weight Loss Recipes : Black Bean SoupIngredients:
  • 2 cans (15 oz each) 50 percent less sodium beans, drained
  • 1 can (14.5 oz) diced tomatoes, in juice
  • 2 cups water
  • ¾ cup finely chopped celery
  • ¾ cup finely chopped onion
  • 2 tsp finely chopped seeded jalapeňo chile pepper (wear plastic gloves when handing)
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • Red-pepper flakes
  • Combine three- fourths of the beans, half of the tomatoes, and water in large nonstick saucepan. Bring to a simmer over medium heat
  • Puree with immersion blender until mostly smooth. (Note: When using immersion blender, make sure not to scratch bottom of nonstick pan.)
  • Add celery, onion, chile pepper, garlic, cumin, remaining beans, and remaining tomatoes. Season with black pepper and red-pepper flakes to taste. Cover pot, leaving lid slightly ajar to allow steam to escape, and reduce heat to low.
  • Simmer 20 to 25 minutes, or until vegetables are tender. Divide soup evenly among 6 bowls and serve.
Make 6 Servings:

Weight Loss Recipes Amount per Serving: 102 Calories, 7 g Protein, 24 g carbohydrates, 7 g Fiber, < 1 g fat, < 1 g saturated fat, 0 mg cholesterol, 489 mg sodium


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