Caribbean Black Bean Soup
Garnish the soup with yogurt and chopped red onions and baked tortilla chips.

Servings: 4

• 2 tablespoon Caribbean jerk seasoning blend
• 4 - 15 ounce cans Caribbean-style or regular black beans, drained*
• 2 1/2 cups canned fat-free vegetable broth*
• 1 tablespoons olive oil
• 4 tablespoons fresh lime juice
• Lime wedges

Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

Per Serving: 412 Calories; 7g Fat (14.7% calories from fat); 1g Saturated Fat; 30g Protein; 60g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 1623mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat.

* Use reduced sodium versions to reduce salt content.

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