Wednesday, June 20, 2012

Black Bean Soup - 6 PointsPlus (Weight Watchers)

This black bean soup is fast and easy. I had some left over roasted tomatoes in the fridge as well as left over canned black beans that I used on my salad the day before.
I should mention that my 2 year old LOVED this soup. It's something to keep in mind when I don't feel like cooking meat.

V To veganize this recipe, use veggie stock.

Black Bean Soup
2 servings
(Per serving : 6 PointsPlus  / 259 Calories)

1 teaspoon avocado oil
1/4 cup diced onion
1 teaspoon minced garlic
1 1/2 cups black beans with brine, divided
1/2 cup low sodium chicken stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup roasted or grilled diced tomatoes (or about 1 1/2 cups canned)
1/3 cup canned corn, drained

Fry the onions and garlic in oil in a non-stick pot over medium heat until golden. About 3 minutes.

Transfer the onions and garlic to a blender and add 3/4 cup black beans, broth and spices. Puree until smooth and return to the pot.

Add the diced tomatoes (including any juices), corn and the rest of the beans. Give it a good stir.

Cook over medium heat for about 10 minutes.

You could serve this with sour cream and cheddar, but then your points value will go up.

Linking To
You may also like
- Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream
- South Beach Diet Black Bean Soup

Tools I used to calculate nutritional information/points:
The recipe analysis tool from Calorie Count and the Weight Watchers points calculator.

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