"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Thompson
Added: Friday, April 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups low sodium chicken broth
2 cans (15 oz) black beans, drained and rinsed
1 can (8oz) Spanish-style tomato sauce or 1 cup tomato puree
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 tsp ground cumin
1-2 tbsp diced onion, diced tomato, corn kernals & chopped cilantro for garnish

Directions:
Directions:
Combine all ingredients in a 3 quart pot and bring to a boil. Reduce to a simmer and cook, uncovered, 15 minutes. Scoop 1 1/2 cups beans and liquid mixture into a blender and process until smooth. Stir back into soup. Season with salt and pepper. Garnish with vegetables and cilantro.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Got this from Self Magazine and it's REALLY good. And it's good for you with only 227 calories/serving, 1 g fat, 43 carbs, 9 g of fiber and 14 g protien. Enjoy!

 

 

 

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