Southwest Black Bean Soup

I love black beans.  I have them on hand in my pantry all the time.  I sprinkle them on salads, make black bean quesadillas, black bean dip, with scrambled eggs.  I talked about adding more protein into your diet by adding legumes, black beans is a great source.  This leads me to one of my favorite soups on the planet (besides potato soup!).  I’ve made many variations of black bean soup and I don’t think that I’ve made one I didn’t like!  This recipe comes from a great site called www.eatbetteramerica.com.  I’ve been adapting this mentality with losing weight, eat better, eat foods I like, and I will lose weight.  The best thing about this soup is its quick enough to make when you get home from work for a hearty dinner on a cool fall evening.

• 1 TB. canola or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1 to 2 jalapenos chiles, seeded, finely chopped
• 2 cans (14.5 oz) black beans, rinsed and drained
• 1 can (14.5 oz) Muir Glen brand fire roasted diced tomatoes, undrained
• 1 (14.5 oz) can chicken broth
• 2 tsp. ground cumin
• 2 TB. fresh cilantro
• Reduced fat sour cream as a garnish on top (optional)

In a large saucepan, heat oil over medium heat and add onion, garlic and chiles.  Cook it for about 3 minutes or so stirring, until tender.Stir in the beans, tomatoes, the broth and cumin.  Heat to boiling over high heat.  Reduce heat to medium-low; cover and let it simmer for 15 minutes.  Remove from heat.  You can either use a potato masher or a hand blender and mix to your desired consistency.  I like to puree it until its smooth, otherwise you can make it chunkier, or you can leave it like it is!  Once you get the desired consistency, you can stir in the fresh cilantro and top with sour cream if you like!Makes 6 servings:  240 calories, 3 fat, and 14 fiberI usually serve it with a salad, and fresh bread to make it a full meal.  It’s so easy, anyone can make this!