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Smoky Black Bean Soup




Source of Recipe


From The Turnaround Cookbook Chipolte chile pepper


Recipe Introduction


POINTS® value | 4
Servings | 6

soups | (powder) is 1 tsp. Black beans = 3 cans
Serving size is 1 1/3 cup
209 cal, 3g Fat, 11g fiber.




List of Ingredients





46 1/2 oz Bush's Black Beans
1/4 pound Canadian-style bacon
1 small onion(s)
2 medium sweet red pepper(s)
3 clove garlic clove(s)
1 tsp ground cumin
1 serving ground chipotle chile pep
4 cup fat-free chicken broth
1/4 tsp table salt


Instructions



1. Place 2 cans of the black beans in a colander and drain. Transfer the beans to a bowl and stir in the remaining can of beans.
2. Chop the canadian bacon, onion, red peppers, and garlic. Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occassionally, until browned, 3-4 minutes. Add the onion, bell peppers, and garlic; oook, stirring occassionally, until the vegetables are softened and lightly browned, 6-7 minutes. Add the cumin and chile pepper; cook, stirring constantly until fragrant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
3. Remove the saucepan from the heat; let cook about 10 minutes. Pour 4 cups of the soup in to a blender or food processor and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occassionally, over medium-high heat until heated through, about 2 minutes




Recipe