BLACK BEAN-COCOA SOUP WITH LIME ZEST
Raven
ingredients
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 1 SMALL RED ONION, CHOPPED
- 3 CLOVES GARLIC, PRESSED
- 1 LARGE CARROT, CHOPPED
- 1 STALK CELERY, CHOPPED
- 3 CUPS LOW-SODIUM ORGANIC VEGETABLE BROTH
- 2 TBSP COCOA POWDER
- 1 TSP GROUND CUMIN
- 2 CUPS CANNED BLACK BEANS
- GRATED ZEST OF 1 LIME
directions
- 1
1) PLACE THE OLIVE OIL IN A MEDIUM SAUCEPAN AND ADD THE ONION. SAUTE ON OW HEAT UNTIL ONIONS ARE CARAMELIZED, ABOUT 15 MINUTES. ADD THE GARLIC, CARROTS, AND CELERY AND COOK FOR 5 MINUTES. ADD THE VEGETABLE STOCK, COCOA POWDER, AND CUMIN. STIR WELL.
- 2
2) SIMMER FOR 10 MINUTES. STIR IN THE BLACK BEANS. AD THELIME ZEST. COOK FOR APPROXIMATELY 20 MINUTES OVER LOW HEAT.
- 3
CAN SERVE WITH ARUGULA SALAD WITH GOLDEN VINAIGRETTE.
notes
PER 1 CUP SERVING: Cal: 248, Carb: 37G, Fber: 11G, Prot: 10G. Fat 8G, Chol: 0MG, Sod: 128MG, Calcium 120MG
Source: Raven
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