Thanks to my friend Anne who shared this recipe with me and I just couldn't wait to make it. I have to tell you that it is fabulous! And only 2 weight watchers points for one cup!
Anne writes: "This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day."
Ingredients:
1 sm onion chopped
1 tbs chili powder
1 tsp ground cumin
2 cans (15 oz) black beans, drained and rinsed
3 cups water
1/2 cup Salsa (natural, without sugar or MSG)
1/4 tsp salt
1 tbs lime juice
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften,
2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from teh heat and stir in lime juice.
2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with lf or ff sour cream and cilantro, if desired.
Servings: 4
Thanks so much for sharing, Anne! We enjoyed two large bowls for dinner this evening with a side of nacho chips and guacamole....YUM!!!
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