Soup-ey Sunday is Soup-er Fun and here's one that's Soup-er Easy! Last week we made the South Beach Diet's version of Black Bean Soup. I was a little nervous because I had to admit to Joshua that yet again, this was going to be another "vegetarian" soup. I had made it before and he scoffed at it and wanted nothing to do with it. However, this time he was surprisingly optimistic about it, so I went with it. Good thing, too, because HE LOVED IT and SO DID I! It's a very filling, very healthy, very yummy chilly day kind of soup. It's a little spicy, but not bad at all...I'd go for more spice if my hubby's spicy food tolerance was a bit higher!
Anyway, here's the recipe! We tripled it and wished we had made more (we like to take it to lunch throughout the week). Also, I pureed the beans beforehand (the recipe says after you cook it for a while) and it worked fine...it just takes out an extra step towards the end.
Enjoy!
Serves 2
Ingredients
Ingredients
1/2 cup fresh tomato salsa (plus extra for garnish)
1 (15.5-ounce) cans black beans, drained and rinsed
1/2 can fat-free chicken broth2 tablespoons fat-free sour cream (optional)
2 teaspoons fresh cilantro
Instructions
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, then spoon half the soup into a food processor or blender and puree. Be very careful pureeing hot liquids. Return the pureed soup to the saucepan and heat through. Serve with 1 tablespoon of sour cream per person, cilantro, and additional salsa.
2 comments:
I did really love this - and the new soupey tradition! Last week was chili. Perfect, because it's cold here this week!
I'm still waiting on Fry it Up Friday. or Microbrew Mondays. Just kidding. Love the soup!
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