BLACK BEAN SOUP
Steps:
- In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot.
- Make it a Drop 5 Meal by adding: A dollop of reduced-fat sour cream on top, and serve with 2 cups mixed greens tossed with 10 pumps spray dressing, 1 ounce baked tortilla chips (around 17 chips) and a pear. 513 complete meal calories.
PANTRY BLACK BEAN SOUP
This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross
Provided by James Craig
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in the soup pot on medium heat.
- Add onions and cook for 3 minutes, stirring occasionally.
- While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
- Add the garlic into the soup pot and cook 1 minute.
- Raise the heat to high and add broth.
- Both cans of beans and their juice, stir well.
- Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
- Cover pot and bring to a boil.
- Reduce heat to low and simmer for 8 minutes, or until ready to serve.
- Stir often to prevent sticking.
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