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Bean Me Up, Scotty

Crazy Plates





List of Ingredients



• 2 teaspoons olive oil
  
• 1 cup chopped onion
  
• 1 cup chopped red bell pepper
  
• 1 cup chopped carrot
  
• 1 clove garlic, minced
  
• 1 jalapeno pepper, seeded and minced
  
• 3 cups low-fat beef both
  
• 1 cup tomato sauce
  
• 4 cups canned black beans, drained and rinsed
  
• 2 tablespoons chopped fresh cilantro
  
• 1 tablespoon lemon juice
  
• 1 tablespoon brown sugar
  
• 2 teaspoons dried oregano
  
• 1 teaspoon chili powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon Worcestershire sauce
  
• 1/2 teaspoon dried thyme
  
• 1/4 teaspoon black pepper
  
• 6 tablespoons low-fat sour cream
  
• chopped, fresh cilantro for garnish, optional
  






Instructions



1. Heat olive oil in a large soup pot over medium heat. Add onions, red pepper, carrots, garlic, and jalapeno. Cook and stir for 5 minutes, until vegetables begin to soften. Add all remaining ingredients, except sour cream. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.
   
   
2. Working in batches, transfer to a blender or food processor and puree until smooth. Return to pot. Top each bowl of soup with a tablespoon of sour cream. Garnish with chopped cilantro, if desired.
   
   
3. Servings: 6
   
4. Per serving: 161 calories, 3.5 g. fat, 0.1 g. saturated fat, 11.3 g. protein, 33.9 g. carbohydrate, 9 g. fiber, 1 mg. cholestol, 458.7 mg. sodium, % of calories from fat: 15