Ingredients:
- 2 15oz cans black beans, drained and rinsed
- 2 cups of fat-free, reduced sodium chicken or vegetable broth
- 1 cup medium salsa
- 1 tsp gound cumin
- 4 tbsp low fat or fat-free sour cream
- 2 tbsp fresh chopped cilantro
Preparation:
Lightly puree one can of black beans with broth, salsa and cumin in a blender. In a medium saucepan combine pureed bean mixture with remaining beans and heat through.
To serve, ladle soup into four bowls. Top each bowl with one tablespoon of sour cream and garnish with the chopped cilantro.
Per Serving: Calories 180, Calories from Fat 2, Total Fat 0.3g (sat 0g), Cholesterol 1mg, Sodium 1040mg*, Carbohydrate 34.3g, Fiber 10.6g, Protein 10.1g
*This is high. Make sure you drain and thoroughly rinse the beans before using them. This will help lessen the sodium content a little. You could also substitute recipe-ready chopped tomatoes (cans with jalapenos, for instance) for the relatively high-sodium salsa
