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Black Bean Soup

Serve this soup piping hot with a dollop of fatfree sour cream and a spoonful of fresh tomato salsa on top. (12- 10 oz servings)

  • 2lbs. black beans, dry weight, sorted and rinsed
  • 1 Tbsp. ground cumin
  • 1 tsp. dry thyme
  • 2 ½ tsp. coriander
  • 3/4 cup chopped yellow onions
  • 1 tsp. minced fresh garlic
  • 1¼ cups diced potatoes
  • 7 ½ cups water
  • ½ tsp. salt
  • scant 4 cups vegetable stock
  • 2 Tbsp. lime juice
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Tabasco
  • 1 ½ tsp. black pepper
  • 1 ¼ lb. diced canned tomatoes with juice
  • ¼ cup chopped cilantro

Soak washed beans overnight in at least 4 times their volume of cold water. Toast spices in a dry skillet until just beginning to smoke. Transfer to a plate and set aside. Wilt the onions and garlic in a covered stockpot with a little water until the vegetables are softened. Remove the lid after the juices are rendered and cook off the excess liquid. Add beans, potatoes, water and toasted dry spices. Cook until the beans are mostly done approximately 1½ to 2 hours. Puree half the soup in a blender, food processor or food mill. Add stock and seasonings along with tomatoes, cook for another 5- 10 minutes. Add the chopped cilantro to the soup just before serving.

Per Serving: Calories: 237 Protein: 15gm Fat: 1gm Carbohydrates: 43gm Sodium: 1062mg

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