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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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âWe love this low-fat black bean soup!â And you will, too! Itâs packed with good-for-you vegetables and beans. To make it completely vegetarian, substitute vegetable broth for the chicken broth. Stacy Marti â Jenks, Oklahoma Ingredients:
1-1/2 cups dried black beans |
3 celery ribs, chopped |
3 medium carrots, chopped |
1 large onion, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
6-1/2 cups reduced-sodium chicken broth |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 bay leaf |
3 tablespoons lime juice |
1/2 cup reduced-fat sour cream |
1/4 cup minced fresh cilantro |
Directions:
1. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
3. In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro. Yield: 8 servings (2 quarts).
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