black bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp olive oil4 large carrots diced ( 2 cups)1 large sweet inoin chopped ( 2 cups1 chipotle pepper in adobo sauced minced well ( buy in a can and freeze the rest for next time)3 cans ( 15 oz each) black beans rinsed and drained1 small ripe avocado, cued1/4 cup lowfat sourc cream2 tbsp chopped fresh cilantro1 tbsp lemon juice
1. heat oil in 4 quart suacepan. Add carrots and onion and cook until tender-crsip. Add the pepper and cook for 1 minute.
2. Stir the broth and beans into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 23 minutes.
3. Mas the avocado with a fork in a small bowl until smooth. Stir in the sour cream, cilantro and lemon juice and set aside.
4. Blend soup mitxture in 3 batches or use a hand blender in the pot. Blend as much as you prefer. ( I don't puree completely)
5. If soup cooled off return to pot and heat until hot. Season to taste.
6. Divide into 8 servings and top each serving with avocado cream.
Number of Servings: 8
Recipe submitted by SparkPeople user CHALUPE.
2. Stir the broth and beans into the saucepan. Heat to a boil. Reduce the heat to low. Cook for 23 minutes.
3. Mas the avocado with a fork in a small bowl until smooth. Stir in the sour cream, cilantro and lemon juice and set aside.
4. Blend soup mitxture in 3 batches or use a hand blender in the pot. Blend as much as you prefer. ( I don't puree completely)
5. If soup cooled off return to pot and heat until hot. Season to taste.
6. Divide into 8 servings and top each serving with avocado cream.
Number of Servings: 8
Recipe submitted by SparkPeople user CHALUPE.
Nutritional Info Amount Per Serving
- Calories: 122.1
- Total Fat: 9.1 g
- Cholesterol: 8.4 mg
- Sodium: 503.4 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.4 g
- Protein: 2.3 g
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