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Spanish Black Bean Soup

Serves: 6
Total Calories: 279

Ingredients

2 teaspoons chicken broth
1 teaspoon olive oil
3 cloves garlic, minced
1 yellow onion, minced
1 teaspoon minced fresh oregano
1 teaspoon cumin
1 teaspoon chili powder or 1/2 tsp cayenne pepper
1 red bell pepper, chopped
1 carrot, coarsely chopped
3 cups cooked black beans
1 1/2 cups low-sodium chicken broth
1/2 cup dry red wine

Directions:

1. In a large pot, heat the chicken broth and olive oil. Add the garlic and onions and sauté for 3 minutes. Add the oregano, cumin, and chili powder stir for another minute. Add the red pepper and carrot.

2. Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans, remaining 1-1/2 cups whole black beans, chicken broth, and red wine to the stockpot. Simmer 1 hour. Taste before serving add additional spices if you like.

EXCHANGES
2 Starch

NUTRITION FACTS
Calories 155
Calories from Fat 15
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 29 milligrams
Total Carbohydrate 26 grams
Dietary Fiber 6 grams
Sugars 6 grams
Protein 9 grams

Nutritional Facts:

Serves: 6
Total Calories: 279
Calories from Fat: 29

This Spanish Black Bean Soup recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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