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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. Ingredients:
1 large red onion, chopped |
1 medium sweet red pepper, chopped |
1 jalapeno pepper, seeded and minced |
2 tablespoons olive oil |
3 garlic cloves, minced |
3 cans (15 ounces each) black beans, rinsed and drained |
3-1/2 cups vegetable broth |
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained |
1 can (4 ounces) chopped green chilies |
1/3 cup sherry or additional vegetable broth |
2 tablespoons minced fresh cilantro |
1/2 cup fat-free sour cream |
1/4 cup shredded cheddar cheese |
Directions:
1. In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
2. Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
3. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese. Yield: 12 servings (3/4 cup each).
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