Fast and Easy Black Bean Soup
Serve with low fat cornbread.

Servings: 4

• 2 -15 ounce cans black beans, drained and rinsed
• 1 1/2 cups fat free, low sodium chicken or vegetable broth
• 1 cup chunky (mild, medium or hot) salsa
• 1 teaspoon ground cumin
• 4 tablespoons fat-free or low fat sour cream
• 2 tablespoons chopped sweet red onion

In an electric food processor or blender, combine ½ beans, broth, salsa and cumin. Pulse until lightly pureed.

Mix the pureed bean mixture with remaining beans in a medium saucepan over medium heat until hot though out. To serve, ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream, and 1/2 tablespoon red onion.

Per Serving: 218 Calories; 2g Fat (7.6% calories from fat); trace Saturated Fat; 17g Protein; 35g Carbohydrate; 13g Dietary Fiber; 2mg Cholesterol; 1134mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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