Asian Black Bean Soup

2 tsp Vegetable oil
1 cup chopped onions
2 tsp chopped garlic
1 cup nonfat, reduced-sodium chicken broth
3 cups canned black beans, rinsed and drained
2 Tbs reduced-sodium soy sauce
1/8 tsp crushed red pepper flakes
1/8 tsp ground coriander
2 Tbs orange juice

Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and garlic and cook 5 minutes, stirring occasionally. Add the broth, beans, soy sauce, red-pepper flakes, coriander, and 3/4 cup water. Bring the soup to a boil, reduce heat, and simmer, uncovered, 20 minutes.

Puree about 3/4 of the soup in a blender or food processor until smooth. Return the pureed soup to the pot and stir in the orange juice. Simmer the soup 5 minutes.

Divide the soup among 4 bowls. (1 and 1/2 cups approximately per bowl)

For a more filling dish add 1/2 cup cooked brown rice to each dish and stir into the soup.

Number of Servings: 4

Recipe submitted by SparkPeople user AURIANNE67.