luv2lose
11-07-2004, 04:43 PM
This is from the WW TurnAround Cookbook and I thought it was very good!:)
SMOKY BLACK BEAN SOUP
Makes 6 servings(4 points per serving)
3 (15 1/2 ounce) can Black Beans
1/4 pound Canadian Bacon, trimmed of all visible fat and chopped
1 Onion, Chopped
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
3 Garlic Cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper
4 cups reduced-sodium Chicken Broth
1/4 teaspoon salt
Place 2 cans of the black beans in a colander; rinse & drain.
Transfer the beans to a bowl and stir in the remaining can of beans.
Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 6-7 minutes. Add the cumin and chile pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a broil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
Remove the saucepan from the heat; let cool about 10 minutes. 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-high heat until heated through, about 2 minutes.
PER SERVING(1 1/3 cups): 209 cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 1195 mg Sod, 29 g Carb, 11 g Fiber, 16 g Prot, 69 mg Calc.
SMOKY BLACK BEAN SOUP
Makes 6 servings(4 points per serving)
3 (15 1/2 ounce) can Black Beans
1/4 pound Canadian Bacon, trimmed of all visible fat and chopped
1 Onion, Chopped
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
3 Garlic Cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper
4 cups reduced-sodium Chicken Broth
1/4 teaspoon salt
Place 2 cans of the black beans in a colander; rinse & drain.
Transfer the beans to a bowl and stir in the remaining can of beans.
Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 6-7 minutes. Add the cumin and chile pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a broil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
Remove the saucepan from the heat; let cool about 10 minutes. 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-high heat until heated through, about 2 minutes.
PER SERVING(1 1/3 cups): 209 cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 1195 mg Sod, 29 g Carb, 11 g Fiber, 16 g Prot, 69 mg Calc.