Spicy Black Bean Soup for Two
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1.5 cup Bush's, Black Beans (1 can, drained and rinsed well)0.5 cup hot rotel (by DUNJEN2) - Habanero kind40 grams Celery, raw 60 grams Onions, raw 2 small cloves garlic39 grams Jalapeno Peppers 48 gram(s) bell pepper, red, sweet, raw 1 tsp Knorr Vegetable Bouillon (by OBEIRN) 1 heaping tsp. cumin1 small bay leaf
Dice the onion, celery, jalapeno, and red bell pepper into small pieces. Heat a medium saucepan coated with non-stick cooking spray. Add onion, reduce heat, cover and let cook 5 minutes, stiring once or twice. Then add the rest of the diced vegetables and garlic. Stir well, cover and cook another minute. Add 1 cup hot water with bouillon, Rotel tomatoes, spices (cumin, bay leaf) and the beans. Bring to boil, reduce heat and simmer 15 minutes.
Take out approximately 1/2 of the soup (more or less as you like) and in a separate container, puree it with an immersion blender. Add this back into the soup, give everything a good stir and serve.
I liked it with a little faw chopped jalapeno and red pepper on top for an extra fresh taste.
Serving Size: Makes 2 generous 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user MISSLEEDEE.
Take out approximately 1/2 of the soup (more or less as you like) and in a separate container, puree it with an immersion blender. Add this back into the soup, give everything a good stir and serve.
I liked it with a little faw chopped jalapeno and red pepper on top for an extra fresh taste.
Serving Size: Makes 2 generous 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user MISSLEEDEE.
Nutritional Info Amount Per Serving
- Calories: 199.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,219.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 11.4 g
- Protein: 11.6 g
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