Black Bean Soup with Spicy Black Beans

Recipe from

Oxmoor House

Nutritional Information

Calories 330
Caloriesfromfat 8 %
Fat 3 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 20.8 g
Carbohydrate 56.8 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 445 mg
Calcium 0.0 mg

Ingredients

3/4 cup canned no-salt-added chicken broth, undiluted
1/2 tablespoon no-salt-added tomato paste
1/8 teaspoon salt
1/8 teaspoon ground cumin
2 teaspoons dry sherry
1 teaspoon lemon juice
2 tablespoons nonfat sour cream alternative

Preparation

Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a small saucepan; cook over medium heat just until hot. Stir in sherry and lemon juice. To serve, ladle soup into 2 bowls, and top each serving with 1 tablespoon sour cream.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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