It's still mighty cold here in CT, so I am on a bit of a soup kick. Here is one of my favorite soups from www.eatbetteramerica.com. Jalapenos can burn your skin, so I always make sure to pick up some disposable plastic cloves before cutting them.
I rate it 5 out of 5 stars.
Southwest Black Bean Soup
Makes 4 servings
5 WW points plus per serving
Ingredients:
1 Tbsp. Olive or canola oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2-15 oz. cans black beans, rinsed, drained
2 tsp. ground cumin
1-2 jalapeno chiles, seeded, finely chopped (I used 1)
1-14.5 oz can Muir Glen® organic diced or fire roasted diced tomatoes, undrained (I personally think the fire roasted make the recipe)
2 Tbsp. chopped freshed cilantro
1 cup reduced sodium chicken broth or 1-14.75 can veg. broth (I tend to use veggie)
1-14.5 oz can Muir Glen® organic diced or fire roasted diced tomatoes, undrained (I personally think the fire roasted make the recipe)
2 Tbsp. chopped freshed cilantro
1 cup reduced sodium chicken broth or 1-14.75 can veg. broth (I tend to use veggie)
Plain yogurt or reduced-fat sour cream, lime wedges if desired (this was NOT included in the WW points, mainly because I don't really like sour cream)
Directions:
1. In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender.
1. In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender.
2. Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges if desired.
I like my soup thicker, so I tend to mash it more than what they show in the picture.
I like my soup thicker, so I tend to mash it more than what they show in the picture.
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