Soup- Black Bean
tracey
ingredients
- 2 cans (15oz each)50% less sodium black beans, drained
- 1 can (14.5oz) diced tomatoes, in juice
- 2 cups of water
- 3/4 cup chopped onion
- 2 tsp finely chopped seeded jalepeno chile pepper
- 1 tsp minced fresh garlic
- 1 tsp ground cumin
- red pepper flakes to taste
directions
- 1
Combine 3/4s of the black beans and half of the tomatoes with water in a large nonstick saucepan.
- 2
Bring to a simmer over medium heat. Puree with immersion blender until mostly smooth. (Note: when using immersion blender, don’t scratch bottom of pan.)
- 3
Add onion, chile pepper, garlic, cumin, and remaining beans and tomatoes. Season with freshly ground black pepper and red pepper flakes to taste.
- 4
Cover pot, leaving lid slightly ajar to allow steam to escape, and reduce heat to low. Simmer 20-25 minutes or until vegetables are tender. Divide soup evenly amoung 6 bowls and serve.
Source: biggest loser recipe
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