Black Bean Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons vegetable oil | |
| 1 large onion | Washed, peeled and diced |
| 1 green bell pepper | Washed, trimmed and chopped |
| 2 large carrots | Washed, peeled, and thinly sliced |
| 2 garlic cloves | Washed, peeled and minced. |
| 3 (15 ounce) cans no added salt black beans | Drained and rinsed. |
| 1 (14 ounce) can reduced sodium chicken broth* | |
| 1/4 teaspoon cumin | |
| 1/2 teaspoon salt | |
| ground black pepper to taste | |
| 1/2 cup shredded lowfat Cheddar cheese* | |
| 1/2 cup light sour cream* | |
| ¼ cup sliced green onion | Washed, trimmed and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil in a large pot over medium heat. | |
| 2 | Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. | |
| 3 | Mix in 2 cans black beans and chicken broth. | |
| 4 | In a blender, puree remaining can of beans until smooth. Mix into the pot. | |
| 5 | Bring soup to a boil. Reduce heat to low. | |
| 6 | Mix in cumin, salt, and pepper. Simmer 20 minutes. | Cook until internal temperature reaches 135°F. |
| 7 | Garnish with Cheddar cheese, green onions and sour cream to serve. |
Posted in Soup Recipes
