Cuban Black Bean Soup
Note:this is close to the Weight Watchers Recipe
7 points for 1/3 cup soup and 1/4 toppings per serving.
4 cans black beans
4 tsp olive oil
4 stalks celery, thinly sliced
2 onion, choppped
6 cloves garlic, minsed
4 tsp chili powder
1 tsp cumin
1 tsp coriander
12 c. vegetable broth (I use the vegetable bouillon in the hispanic section of the store)
1 tsp hot pepper sauce
1 can crushed tomatoes
Heat oil in large nonstick pan. Add celery, onion, garlic, chili powder, cumin and coriander. Cook sitrring occasionally, until the veggies are lightly browned and fragrant. About 10 minutes.
Add beans, broth, and hot pepper sauce and bring to a boil. Reduce heat and simmer, covered, about 1 hour.
Transfer 2 or 3 cups of bean soup to a food procesesor or blender and puree. Return to pot.
Serve with: red onion, low fat plain yogurt, cilantro
serves 8
Note: I usually serve this over rice and let the kids add more or less hot sauce and toppings.
We had this tonight at our house and it was a HIT! Thanks for the recipe! It's the 1st one we've made off this blog so far.
ReplyDeleteI ended up draining the Black Beans and not the tomatoes. It worked out ok. We voted on adding another can of tomatoes and we also put the 3 cups of instant rice in at the end of cooking. Jason doesn't like his soup really runny, so it was perfect!