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Prep Time: 9 Minutes Cook Time: 27 Minutes |
Ready In: 36 Minutes Servings: 6 |
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It's hard to beat the cool cucumber-laced cream on top of this soup, but you can top each serving with 1 tablespoon shredded reduced-fat sharp Cheddar cheese and 1 teaspoon chopped fresh cilantro instead. Ingredients:
cucumber-cilantro cream |
1 teaspoon olive oil |
1 1/2 cups chopped onion (about 1 large) |
1 1/4 cups chopped red bell pepper (about 1 small) |
2 garlic cloves, minced |
2 (15-ounce) cans black beans, rinsed and drained |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14 1/2-ounce) can petite-cut diced tomatoes with jalapeños, un-drained |
1 tablespoon chili powder |
1 teaspoon ground cumin |
cucumber-cilantro cream |
Directions:
1. Prepare the Cucumber-Cilantro Cream.
2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.
3. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.
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