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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 24, 2013

Black Bean Soup

You can puree this soup as much, or as little, as you like.  I pureed it almost smooth.  You can use chicken stock, but I was looking for a vegetarian meal.  Great topped with cheddar cheese and/or sour cream.  Makes 12 servings.

  1 Cup Red Bell Pepper                                                            32 Ounce Vegetable Broth
  2 Tbl olive oil                                                                          14.5 Ounce Diced Tomatoes
  2 Tsp Garlic                                                                             8 Ounce Chopped Green Chile
  45 Ounces Black Beans                                                           2 Tsp Cilantro

Dice the peppers, mince the garlic and rinse and drain the beans.

In a large pot oven, sautee the peppers in oil until tender. Add garlic and cook until fragrant.  Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro; cook 5 minutes longer.  Remove from the heat; puree with a stick blender.

Per Serving: 210 Cal (19% from Fat, 20% from Protein, 61% from Carb); 11 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 33g Carb; 10 g Fiber; 2 g Sugar; 51 mg Calcium; 3 mg Iron; 596 mg Sodium

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