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Hearty Black Bean Soup


Easy, delicious and low-fat!

1/2 cup diced Canadian bacon
1/2 cup finely chopped onion, divided
2 19-oz. cans organic black beans, undrained
1 cup reduced-sodium, fat-free vegetable or chicken broth
1/2 tsp. ground cumin
1/2 tsp. Tabasco Sauce
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
4 tsp. fat-free sour cream

Coat a 4-quart pot with cooking spray, and preheat over medium-low heat. Add the Canadian bacon and half of the onion, and sauté, stirring frequently, for 3 to 4 minutes or until the onion begins to soften.

Place two-thirds of the black beans in a large bowl, and coarsely mash with a fork. Add the mashed beans to the pot along with the remaining whole black beans, broth, cumin, Tabasco Sauce, oregano and black pepper. Increase the heat to medium-high, and simmer for about 10 minutes or until hot.

Serve immediately, garnishing each bowl with some of the remaining onion and a teaspoon of sour cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.