Winter Black Bean Soup
Submitted by taylork on Thu, 11/15/2012 - 16:11
Serving Size:1 1/4 cup
Cost Per Serving:$.90
- 3 cups cooked black beans (learn how to prepare dried beans)
- 2 teaspoons vegetable oil
- 1/2 cup onion, chopped (about 1/2 medium onion)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin (optional)
- 1 can (14.5-ounce) Mexican-style diced tomatoes
- 1 cup water
- 1 tablespoon lime or lemon juice (optional)
- Nonfat yogurt or lowfat sour cream and cilantro for garnish (optional)
- Prepare beans as directed on inside back cover.
- Heat oil in a large saucepan over medium heat. Add onion and cook. Stir until onion begins to soften, about 2 to 3 minutes. Add chili powder. Add cumin, if you like. Cook and stir for 1 minute.
- Add tomatoes, beans, and water. Bring to boil. Reduce heat and simmer for 10 minutes covered.
- Remove from heat and stir in lime or lemon juice, if you like.
- Garnish before serving.
- You can use 2 (15-ounce) cans reduced sodium black beans, rinsed, in place of the cooked black beans.
- Soup can be cooked in a slow cooker on low for 3-4 hours.
- Thin the soup by adding water. Thicken soup by cooking longer without the cover.
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