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Spanish Black Bean Soup |
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Serves: 6 Print this RecipeServing size: 1 cup The combination of red wine and black beans gives this soup its robust flavor. 2 teaspoons chicken broth 1 teaspoon olive oil 3 cloves garlic, minced 1 yellow onion,, minced 1 teaspoon minced fresh oregano 1 teaspoon cumin 1 teaspoon chili powder or 1/2 tsp cayenne pepper 1 red bell pepper, chopped 1 carrot, coarsely chopped 3 cups cooked black beans 1-1/2 cups low-sodium chicken broth 1/2 cup dry red wine 1. In a large pot, heat the chicken broth and olive oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder; stir for another minute. Add the red pepper and carrot. 2. Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans, remaining 1-1/2 cups whole black beans, chicken broth, and red wine to the stockpot. Simmer 1 hour. Taste before serving; add additional spices if you like. EXCHANGES Starch 2 NUTRITION FACTS Calories 155(Calories from Fat 15) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 0 milligrams Sodium 29 milligrams Total Carbohydrate 26 grams Dietary Fiber 6 grams Sugars 6 grams Protein 9 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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