Black Bean Soup

(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

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Please comment. I welcome discussion and critique! Thank you!

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