I like black bean soup, but not whole black beans so I use a stick blender to make a rough puree of the beans when I make this soup recipe. Once the beans are pureed, if you don't add some extra water, the soup will be really too thick. I estimated adding 1 cup of water, you may want to add more.
BLACK BEAN SOUP
Makes 5 1/2 cups
5 Smart Points per cup
3 cans Bush's black beans
1 onion, chopped
1 clove garlic, minced
1 tsp. cumin
1 T. chili powder
1/2 tsp. oregano
1 cup water
Sweat the onion and garlic in a non-stick pan with a small amount of water. Cook and stir until the onion is tender.
Put beans into a mixing bowl and puree using a stick blender, or, pour into a blender and puree them. Don't over do it, you'll have no texture left in the soup.
Add pureed beans, 1 cup water, and spices to the onion and garlic mixture. Cover and simmer abut 15 minutes. Serve topped with sour cream, chopped cilantro, jalapeno peppers, or lime slices if desired.
BLACK BEAN SOUP
Makes 5 1/2 cups
5 Smart Points per cup
3 cans Bush's black beans
1 onion, chopped
1 clove garlic, minced
1 tsp. cumin
1 T. chili powder
1/2 tsp. oregano
1 cup water
Sweat the onion and garlic in a non-stick pan with a small amount of water. Cook and stir until the onion is tender.
Put beans into a mixing bowl and puree using a stick blender, or, pour into a blender and puree them. Don't over do it, you'll have no texture left in the soup.
Add pureed beans, 1 cup water, and spices to the onion and garlic mixture. Cover and simmer abut 15 minutes. Serve topped with sour cream, chopped cilantro, jalapeno peppers, or lime slices if desired.
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