Black Bean Vegetable Soup
Love this bean soup because it is lower in sodium.

Serves: 8

• 1 pound dried black beans
• 1 small red bell pepper
• 1 small onion, quartered
• 2 cloves garlic
• 3 bay leaves

• 1 tablespoon olive oil
• 1 large onion, minced
• 1/2 cup chopped parsley
• 1 red bell pepper, minced
• 2 medium carrots, shredded
• 5 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1/4 cup dry white wine
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 chicken chicken bouillon cube
• Kosher salt and black pepper

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add bell pepper, garlic, onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if too needed. Cover and simmer on low about 15 - 20 minutes. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream, chopped onions, scallions, chives or/or cilantro if desired.

Per Serving (does not include added salt): 243 Calories; 3g Fat (10.1% calories from fat); trace Saturated Fat; 13g Protein; 43g Carbohydrate; 11g Dietary Fiber; trace Cholesterol; 107mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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