AJ'S DINER

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Black Bean Soup - two berries

I love black beans, and I really like Campbell's Special Select black bean soup, but like most canned soups, it has a lot of salt. This recipe tastes nearly the same, and is ready to eat in 30 minutes.

Ingredients

1 tbsp oil
1/2 cup chopped onion
1 stalk diced celery
1/8 tsp minced garlic
1 15-oz can black beans
1 14.5-oz can chicken broth
1 tsp cumin
1/2 tsp dried cilantro
pinch cayenne
sour cream (optional)

Cooking

  1. Heat stockpot over medium-high heat. Add oil and coat bottom.
  2. Cook onion for 2 to 3 minutes until translucent, stirring occasionally. Reduce heat.
  3. Add celery and garlic; cook for 4 minutes, or until celery is transparent, stirring frequently.
  4. Drain beans and rinse. Add beans, chicken broth and spices to stockpot. Increase heat.
  5. Bring soup to a boil, about 9 minutes. Reduce heat, cover and simmer for 25 minutes. Remove from heat.
  6. Puree soup in food processor or blender, in batches if necessary, until smooth.
  7. To serve, garnish servings with a dollop of sour cream.

Low-Fat Tips

Use olive oil, no-salt-added black beans, and low sodium/low fat chicken broth. If you add sour cream at the end, use nonfat or light sour cream.

More low-fat tips

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* Soups Index
* AJ's Diner Index

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