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Black and White Bean Soup

Yield 8 (1 1/2-cup) servings.

Ingredients

  • 1 pound dried black beans
  • 1 pound dried Great Northern beans
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground oregano
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1 (4-ounce) can chopped green chiles
  • 3 (14 1/4-ounce) cans no-salt-added chicken broth
  • 1/2 cup chopped fresh parsley
  • Nonfat sour cream (optional)
  • Fresh parsley sprigs (optional)

Nutrition Information

  • calories 430
  • caloriesfromfat 7 %
  • fat 3.4 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 0.8 g
  • protein 25.3 g
  • carbohydrate 76.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 163 mg
  • calcium 0.0 mg

How to Make It

  1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and set aside.

  2. Place oil in Dutch oven; place over medium-high heat until hot. Add onion and next 7 ingredients; saute until onion is tender. Add broth and beans. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in chopped parsley. To serve, ladle soup into individual bowls. Garnish with nonfat sour cream and parsley sprigs, if desired.

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