Sunday, July 18, 2010

Instant Black Bean Soup

I truly did like this recipe. It is simple to make, taste great, is low in points and is filling! What a perfect meal. I do not remember where I got this recipe from, but thank you! It makes plenty so it is great to take for lunch by itself or with a small sandwich or salad.

Instant Black Bean Soup
Serves 5
4 points per serving

2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

Yield: 5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)

CALORIES 212 FAT 4.9g FIBER 5.4g

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