Nutrition Information (per serving)
calories
150
protein
12 g
sodium
329 mg
carbohydrates
24 g
fat
1 g
fiber
7 g
cholesterol
14 mg
Servings
5 (¾ cup ea.)
Ingredients
¾ cup dried black beans
¼ cup diced carrots
½ cup diced yellow onions
¼ cup diced celery
5 cups chicken stock
¼ tsp cumin powder
½ bay leaf
⅛ tsp dry oregano
¼ cup crushed canned tomatoes
½ tsp canned chipotle peppers
¾ tsp chopped fresh cilantro
¾ tsp sea salt
1 tsp Worcestershire sauce
⅛ tsp liquid smoke
2 Tbsp chopped scallions
⅓ cup nonfat sour cream
Instructions
- In a large saucepan, cover black beans with at least 2 cups of water and soak overnight.
- Heat a large saucepan over medium-high heat and add carrots, onions and celery. Sauté until soft, about 5 minutes.
- Add the drained and rinsed black beans, chicken stock, spices, tomato products and chipotle peppers. Bring to a boil and then reduce heat to low, cover and cook until beans are very soft and soup is thickened slightly, about 1 hour.
- Add salt, Worcestershire and liquid smoke. Remove from heat.
- Serve ¾ cup soup and garnish each serving with 1 tablespoon sour cream and 1 teaspoon chopped scallions.
