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Black Bean Soup |
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Serves: 2
Print this Recipe
Prep: 15 min
Cook: 1 hr 5 min
If you don't have tequila on hand you can flavor this rich-tasting soup with dry sherry instead, or leave it out altogether.
1 can (14 1/2-ounce) vegetable or chicken broth
1 can (15-ounce) black beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 clove garlic, finely chopped
1 jalapeno chiles, finely chopped
1 medium onion, chopped (1/2 cup)
1 small carrot, sliced (1/4 cup)
2 tablespoons tequila, if desired
1/4 cup diced jicama
2 tablespoons shredded cheddar cheese
1 small tomato, seeded and chopped
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1. Heat all ingredients except jicama, cheese and tomato to boiling; reduce heat. Cover and simmer 1 hour.
2. Carefully place about half the soup in blender or food processor. (Don't blend all the soup at once because steam can build up and cause the lid to come off). Cover and blend at medium-high speed until smooth,
stopping blender occasionally to scrape sides, until smooth. Pour into serving bowl; repeat with remaining bean mixture.
3. Serve topped with jicama, cheese and tomato.
1 Serving: Calories 355 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 1800mg; Carbohydrate 68g (Dietary Fiber 14g); Protein 26g % Daily Value: Vitamin A 100%; Vitamin C 18%; Calcium 23%; Iron 34% Diet Exchanges: 4 Starch, 1 Very Lean Meat, 1 Vegetable
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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