(from pre-allergy days, but I can make it safe for Caroline)
Yum! Yum! I like to have quesadillas with this, or sometimes just tortilla chips. I’ve even used this as a topping on tortilla chips, with cheese (a la nachos).
1 Tbsp. vegetable oil
2 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, chopped
1 ¼ ground cumin
2 cans (19 oz) black beans
1 can (14 ½ oz) vegetable broth
1 Tbsp. lime juice
Sour cream and cilantro
In large saucepan, heat oil over medium-high heat. Add carrot, onion, garlic, and cumin. Saute until lightly softened, about 5 to 7 minutes. Stir in black beans, with liquid, and broth. Heat to boiling; reduce heat to medium-low, and simmer 10 minutes. Remove from heat; cool 5 minutes. Puree soup in blender in small batches. Return soup to saucepan to reheat, and stir in lime juice. Divide among bowls and top with sour cream and cilantro, if desired.
6 1-cup servings: 188 calories, 10 g protein, 4 g fat, 73 mg calcium, 11 g fiber… from a magazine years ago, but I didn’t save that info