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Home : Recipe Archive : Soups_and_Chowders

Spanish Black Bean Soup

Yield: 6 servings (1 cup each)

Ratings Rating: 5.00, 2 Votes
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Ingredients

  • 2 teaspoons chicken broth
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, minced
  • 1 teaspoon fresh minced oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper
  • 1 medium red pepper, chopped
  • 1 medium carrot, coarsely chopped
  • 3 cups cooked black beans (from scratch; or canned, rinsed, and drained)
  • 1-1/2 cups fat-free, reduced-sodium chicken broth
  • 1/2 cup dry red wine
  • Salt and pepper to taste

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Directions

  1. In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes.
  2. Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining 1-1/2 cups of the whole beans, chicken broth, and red wine. Simmer and let cook for 1 hour. Season with salt and pepper.

Calories: 149
Protein: 9 g
Sodium: 134 mg
Cholesterol: 0 mg
Fat: 1 g
Carbohydrates: 26 g
Exchanges: 1-1/2 Starch, 1 Very Lean Meat

Source: The Diabetes Food and Nutrition Bible
Author: Hope Warshaw

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