Black Bean Soup

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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s