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Cuban Black Bean Soup

Source of Recipe

Lynda McCormick Moms Online 11/27/00


Recipe Introduction

The coconut milk definitely adds a new twist to this easy to make soup! (You can use Silk Pure Coconut Milk in place of the light coconut milk......no difference)

List of Ingredients

1 teaspoon olive oil
2 cans canned black beans, undrained
1/4 cup chopped onion (1/4 to 1/2)
1/4 cup diced carrots
1/4 cup diced celery
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 can tomatoes with green chilies, undrained (Rotel tomatoes & chiles)
1 can light coconut milk, NOT cream of coconut

Tabasco sauce, optional
Sea salt, optional


Recipe

Heat oil in a medium saucepan and sauté onion for about 2-3 minutes. Add garlic and sauté for another minute. Then add carrots, celery & green pepper and sauté 4 more minutes. Stir in remaining ingredients. Dilute with some water if necessary for desired consistency. (I do not find this necessary). Heat, stirring occasionally until all is heated through. Add Tabasco and salt to taste. Serves 4.

2 weight watcher points per serving