Spicy Black Bean Soup

This is the healthier version of a traditional Cuban soup. Its thick, super filling, and full of flavor. There are only about 250 calories in a serving and almost 10 grams of protein and fiber.




















SERVES 6 (1 cup portion size)

INGREDIENTS
2 T vegetable oil
4 garlic cloves, sliced
1 large onion, chopped
1 green bell pepper, chopped
1 1/2 t salt
2 t ground cumin
1 t chili powder
1 t cayenne powder
2 15-oz cans black beans, rinsed and drained
2 c chicken broth
1 14-oz can diced tomatoes
1/2 c cilantro, chopped
1 lime, cut into wedges

Heat oil in a large pot over medium heat. Add the garlic, onion, green pepper, and 1/2 teaspoon salt and cook, stirring occasionally, for 10 minutes or until onions and peppers are soft. Add the cumin, chili powder, and cayenne and cook until you can smell them, about 1 minute.

While onion is cooking, puree half the beans in a food processor with a 1/2 cup of the chicken broth. Add the bean puree to the soup with remaining whole black beans, the remaining 1 1/2 cup chicken broth, the tomatoes, and the remaining teaspoon of salt. Bring to a simmer and cook for 10 minutes.

Serve the soup warm, garnished with cilantro and a lime wedge (and a dollop of sour cream if you need to tone down the spices).

I served my soup along with a vegetable enchilada.

This recipe was adapted from You Can Trust a Skinny Cook by Allison Fishman