Black and White Bean Soup

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)

Preparation

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.