Black Bean SoupPosted: May 24, 2008
Black Bean Soup
1 1/2 cups dried black beans
1 large onion, chopped
4 cloves garlic, minced
1 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 large tomato, chopped
Salt and pepper, to taste
6 Tbsp. fat-free sour cream
Finely chopped oregano or parsley, as garnish
1. Cover beans with 4 inches water in large saucepan; soak overnight and drain.
2. Saute onion, garlic and herbs in lightly greased large saucepan until softened, about 4 minutes. Add beans; cover with 2 inches water and heat to boiling. Reduce heat and simmer, covered, until beans are very tender, 1 1/2 – 2 hours, adding tomato during last 1/2 hour.
3. Process soup in food processor or blender until smooth. Return soup to saucepan; heat over medium heat until hot throughout, 3-4 minutes. Season to taste with salt and pepper. Top servings of soup with a dollop of sour cream and sprinkle with oregano.
Serves 4 (about 1 1/4 cups each)
Per serving: Cal 200, % from fat 4, fat 0.9, sat fat 0.2, chol 0, sodium 20, protein 13.8, carb 39
From 1001 Delicious Recipes for People with Diabetes