Black Bean Soup (2)

Black bean soup is a favorite of ours. The simple Mexican flare and warm spices make it a wonderful comfort food, especially on the cool days of fall. We enjoy flour tortillas alongside, with maybe a bit of sour cream stirred into each serving of the soup. This recipe makes less soup than the recipe posted on 5/16/2012 and is a little different in the preparation technique. Both soups are mildly spiced, which helps when serving the children at your table. Blessings...

Recipe:

1/2 cup chopped onion
1 large garlic clove, minced
1 tbsp. olive oil
2 cups chicken broth, divided
3 cans (15 ounces each) black beans, rinsed and drained, divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tsp. ground cumin

1. In a saucepan, saute onion and garlic in oil for about 3 minutes or until tender.
2. In a blender or food processor, place 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
3. Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10 - 15 minutes to blend flavors. Simple and delicious!

Yield: about 6 cups
190 calories per cup
11 grams fiber per cup

This recipe is another favorite from a "Taste of Home" cookbook.