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Black Bean Soup

Serves: 2
Total Calories: 73

Ingredients

1 can (14 1/2-ounce) vegetable or chicken broth
1 can (15-ounce) black beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 clove garlic, finely chopped
1 jalapeno chiles, finely chopped
1 medium onion, chopped (1/2 cup)
1 small carrot, sliced (1/4 cup)
2 tablespoons tequila, if desired
1/4 cup diced jicama
2 tablespoons shredded Cheddar cheese
1 small tomato, seeded and chopped

Directions:

1. Heat all ingredients except jicama, cheese and tomato to boiling reduce heat. Cover and simmer 1 hour.
2. Carefully place about half the soup in blender or food processor. (Don't blend all the soup at once because steam can build up and cause the lid to come off). Cover and blend at medium-high speed until smooth, stopping blender occasionally to scrape sides, until smooth. Pour into serving bowl repeat with remaining bean mixture.
3. Serve topped with jicama, cheese and tomato.

1 Serving: Calories 355 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 5mg Sodium 1800mg Carbohydrate 68g (Dietary Fiber 14g) Protein 26g % Daily Value: Vitamin A 100% Vitamin C 18% Calcium 23% Iron 34% Diet Exchanges: 4 Starch, 1 Very Lean Meat, 1 Vegetable

From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 73
Calories from Fat: 20

This Black Bean Soup recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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