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| Johnny Ciao's Southwestern Black Bean Soup |
| "Black beans are a good and inexpensive source of fiber. With the strong influence of Latin American cooking, black bean soup has become a favorite in North America. Here is a simple version of my favorite southwestern style black bean soup." |
Ingredients:
2 pounds black beans, soaked overnight and drained
3 cloves garlic, minced
4 carrots, peeled and chopped
2 celery stalks, chopped
8 cilantro sprigs, chopped
1 bay leaf
1 large red onion, chopped
1 tablespoon Johnny Ciao's Soulful Seafood (or 1/2 tablespoon cumin and 1/2 tablespoon turmeric)
1 teaspoon cumin
powder
Salt and freshly ground pepper, to taste
Garnish
Sour cream
Lime wedges
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Preparation:
Combine beans, garlic, carrots, celery, cilantro, bay leaf, onion, Johnny Ciao's Soulful Seafood and cumin in a large stockpot with enough water to cover; boil 10 minutes over medium-high heat. Reduce heat, cover and simmer 90 minutes or until beans are tender, adding more water if needed. Discard bay leaf. Remove 2 cups beans from pot and puree in a food processor or blender. Return pureed beans to pot and simmer 30 minutes, stirring occasionally or until soup reaches desired consistency. Serve hot in bowls with a dollop of sour cream and a squeeze of lime juice.Makes 8 to 12 servings
Per Serving: 317 Calories (11.9% from fat); 4g Fat (2g Sat, 1g Mono, 1g Poly); 18g Protein; 55g Carbohydrate; 13g Dietary Fiber; 6mg Cholesterol; 30mg Sodium. Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat
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