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Black Bean Soup
Makes 10 servings
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Ingredients
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2
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tablespoons vegetable oil
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1
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large onion, chopped
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3
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large cloves garlic, minced
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4
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cans (15 to 19 ounces each) black beans, undrained
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2
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cans (14-1/2 ounces each) reduced-sodium chicken broth
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1/3
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1/4
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cup minced fresh cilantro
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2
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teaspoons ground cumin
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Prep Time
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10 minutes
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Cook Time
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35 minutes
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1. Heat oil in 4- to 5-quart saucepan. Add onion and garlic; cook until tender. Stir in beans with liquid, broth, Frank's RedHot Sauce, cilantro and cumin.
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2. Bring to a boil. Reduce heat; simmer, partially covered, 30 minutes, stirring often.
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3. Remove 1 cup soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. Serve soup in individual soup bowls. Top with dollop of sour cream, if desired.
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Note
This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave oven.
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© Reckitt Benckiser Inc.
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Nutrients per Serving
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(1/10 of recipe)
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Calories
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166
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Calories from Fat
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18 %
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Total Fat
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3 g
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Saturated Fat
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.5 g
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Cholesterol
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9 mg
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Carbohydrate
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24 g
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Fiber
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7 g
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Protein
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10 g
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Sodium
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870 mg
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