TEX-MEX BLACK BEAN SOUP 1 tbsp.olive oil/1 med. onion, chopped/1 green bell pepper, cut into 1/4-in. pieces/Kosher salt & pepper/1 tbsp. chopped chipotle in adobo sauce/1 (15-oz.) can black beans, rinsed/1 (15-oz.) can refried black beans/2 cups low-sodium vegetable broth/1 avocado, diced/ 1/2 cup refrigerated fresh salsa/ 1/4 cup low-fat sour cream/fresh cilantro, for serving. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion & green pepper, season with 1/4 tsp. each salt & pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo. Stir n the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes. Divide the soup among 4 bowls and top with the avocado, salsa, sour cream and cilantro, if desired. Makes 4 servings, 309 calories each.
Posted on: Fri, 27 Sep 2013 05:31:09 +0000
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