Sunday, January 8, 2012

Black Bean Soup

Serves 4 ( 1 c. soup with 1 T. ham, 1T. cheese and 1T. sour cream = 5 points+ )

  • ¼ c. chopped red onion
  • ½ c. water
  • 1 tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • 1 ( 14 oz) can fat-free chicken broth
  • 2 ( 15 oz) cans black beans, drained and rinsed
  • 1 T. lime juice
  • 2 oz. lean deli ham
  • 4 T. reduced-fat cheddar, shredded
  • 4 T. fat-free sour cream

Place first 5 ingredients in a large sauce pot. Add 1-½ cans of beans. Bring to a boil, reduce heat and simmer for 15 minutes. Place bean mixture in a blender, removing center piece of blender lid to let steam escape. Cover opening with a towel. Blend until smooth. Return soup to pot. Add remaining beans and heat through. Stir in lime juice.
Heat a small frying pan coated with nonstick spray. Cook ham until lightly browned. Top soup with ham, cheese and sour cream.

1 comment:

  1. Soups are my go to meals in the Winter, and especially ones I can take for lunch as leftovers the next day!
    Thanks for the great recipes..and Happy New Year!


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