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Black Bean Soup




Source of Recipe


Home Cooking, 8/07






Recipe Introduction


This Cuban classic containes just 4 grams of fat.





List of Ingredients



• 2 (16 oz) cans black beans
  
• 1 1/34 cups low-sodium chicken broth
  
• 1 cup water
  
• 1 tsp cumin
  
• 1/4 tsp dried oregano
  
• 1/4 tsp black pepper
  
• 1 tsp olive oil
  
• 1/2 large red bell pepper, seeded and chopped
  
• 1/2 large green bell pepper, seeded and chopped
  
• 1/2 tsp grated lemon zest
  
• additional chopped red and green pepper (optional)
  






Instructions



1. In a large saucepan, combine the beans, chicken broth, water, cumin, oregano and black pepper. Bring to a boil. Reduce heat to low, cover and simmer, stirring once or twice, for 15 minutes or until the flavors are blended.
   
2. Meanwhile, heat the olive oil in a small nonstick skillet over medium heat. Add the red and green bell peppers and cook, stirring frequently, for 4 minutes or until tender. Reserve for garnish.
   
3. Ladle half the soup into a food processor blender; process or blend until pureed. Return the puree to the pan. Add the lemon zest.
   
4. Ladle soup into bowls and top each with reserved peppers.
   






Final Comments


Per serving: 229 calories