Black Bean Soup

recipe

Yield:

8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 164
Caloriesfromfat 0.0 %
Fat 2.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.4 g
Carbohydrate 22.2 g
Fiber 3.9 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 418 mg
Calcium 0.0 mg

Ingredients

3 (15-ounce) cans no-salt-added black beans, drained
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup chopped onion (about 1 medium)
1 cup chopped red bell pepper (about 1 medium)
2 garlic cloves, minced
1/2 pound extra-lean cooked ham, diced
3/4 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt

Preparation

Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Transfer 2 cups bean mixture to a blender or food processor; process until smooth, stopping once to scrape down sides. Return pureed bean mixture to pan. Add ham and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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