Not just yummy but healthy too! Black Bean Soup! Given to us by Lori...thanks!
1 tbsp olive oil
1 cup chopped onion
½ cup chopped carrots
2 tblsp minced garlic
2 tblsp ground cumin
1 tsp chili powder
2 (14.5 oz) cans chicken broth (low sodium)
2 cups tomato puree’
2 (15 oz) cans rinsed & drained black beans
In large pot or Dutch oven, heat oil over medium heat add onions, carrots & garlic, sauté’ until carrots are soft (about 5-7 minutes)
Add cumin and chili powder, stir – mix well. Add chicken broth, tomato puree, black beans & salt and pepper to taste.
Bring all to a boil, then reduce heat and simmer 10-15 minutes until carrots are tender and soup is slightly thickened.
Serve with dab of sour cream & shredded cheese (I like Monterey Jack)
This should serve 4 people and is only 200 calories and packed with flavor!
1 cup chopped onion
½ cup chopped carrots
2 tblsp minced garlic
2 tblsp ground cumin
1 tsp chili powder
2 (14.5 oz) cans chicken broth (low sodium)
2 cups tomato puree’
2 (15 oz) cans rinsed & drained black beans
In large pot or Dutch oven, heat oil over medium heat add onions, carrots & garlic, sauté’ until carrots are soft (about 5-7 minutes)
Add cumin and chili powder, stir – mix well. Add chicken broth, tomato puree, black beans & salt and pepper to taste.
Bring all to a boil, then reduce heat and simmer 10-15 minutes until carrots are tender and soup is slightly thickened.
Serve with dab of sour cream & shredded cheese (I like Monterey Jack)
This should serve 4 people and is only 200 calories and packed with flavor!
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