Show your support by donating any amount. (Note: We are still technically a for-profit company, so your
contribution is not tax-deductible.)
PayPal Acct: 
Feedback: 
Donate to VoyForums (PayPal):
|
| Subject: Smoky Black Bean Soup (Weight Watchers) | |
Author: Barb Lapham | [ Next Thread |
Previous Thread |
Next Message |
Previous Message
] Date Posted: 19:47:31 02/11/07 Sun Smoky Black-Bean Soup 3 (15 ½ oz.) cans black beans ¼ lb. Canadian bacon, chopped 1 large onion, chopped 1 green bell paper, chopped 1 red bell pepper, chopped 3 garlic cloves, minced 1 tsp. Cumin 1 tsp. chili powder 2 chipotle peppers (canned in sauce), chopped 4 cups reduced-sodium chicken broth ¼ tsp. salt 1. Place 2 cans of the black beans in a colander; rinse and drain. Transfer the beans to a bowl and stir in the remaining can of beans. 2. Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 3-4 min. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until the vegetables are softened and lightly browned, 6-7 min. Add the cumin and chipotles and chili powder; cook, stirring constantly, until fragreant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 min. 3. Remove from heat; let cool about 10 min. Pour 4 cups of the soup into a blender or food processor and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occasionally, over medium heat until heated through, about 2 min. PER SERVING: (1 ½ cups) 209 Cal., 3 g Fat, 0 g Sat. Fat, 0g Trans Fat, 9 mg. Chol., 29 g Carb., 11 g Fiber, 16 g Protein, 69 mg. Calcium, Points value=4 [ Next Thread | Previous Thread | Next Message | Previous Message ] |