With Fall at our doorstep I knew it was time to break out this favorite Weight Watcher recipe. I pair this with the Pan Bagnat recipe I made last week. It makes the perfect lunch with girlfriends!
This recipe was adapted from the Weight Watchers New Complete Cookbook - Black Bean Soup (page 74)
Makes 4 servings
Black Bean Soup 2 teaspoon olive oil 2 onions, chopped 2 jalapeno peppers, seeded, deveined and chopped (wear gloves to prevent irritation) I substitute 2 oz chopped green chillies in a can for a little less heat 1 garlic clove, minced 1 (15 oz) can black beans, rinsed and drained 2 cups low sodium chicken broth 1 teaspoon ground cumin 1 teaspoon ground coriander 2 Tablespoons dry sherry 1 teaspoon lime juice 1/2 teaspoon salt 2 Tablespoons chopped cilantro 1 small onion or 2 scallions, minced
1. In a medium nonstick saucepan, heat the oil. Saute the chopped onions, jalapenos and garlic until softened, about 5 minutes. Stir in the beans, broth, cumin, coriander and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 45 minutes. Remove from the heat; stir in the sherry, lime juice and salt. Cool slightly. 2. Transfer the soup to a food processor or blender; puree. Pour back into the saucepan and heat to serving temperature. Serve, topped with the minced onion and cilantro.
Per serving: 207 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg cholesterol, 292 mg Sodium, 31 g Total Carbohydrate, 7g Dietary Fiber, 11g Protein, 78 mg Calcium.