Spicy Black Bean Soup
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cups cooked black beans
- 2 cups chicken broth
- 1 cup water
- pinch cayenne pepper
- ½ tsp. cumin
- ½ tsp. dried oregano
- 6 Tbsp. nonfat sour cream
Lightly spray a large soup pan with cooking oil spray, and heat over medium high heat. Saute the onion, carrots and celery until golden, about 3-4 minutes.
Add the rest of the ingredients, and bring to a boil. Reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes. Serve in a soup bowl with a tablespoon on nonfat sour cream on top.
Makes 6 servings. Serving size: 1 cup
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Nutritional analysis per serving:
Calories 127
Calories from Fat 4
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium 85mg
Total Carbohydrate 24g
Dietary Fiber 7g
Protein 6g
Exchanges: 1½ breads/starches
Source: Communicating Food for Health
