Tex-Mex Black Bean Soup

SoupSuper easy to put together. This recipe is from page 102 of the October 2013 issue of Woman’s Day magazine. It makes 4 servings.








Tex-Mex Black Bean Soup

1 tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, cut into 1/4-inch pieces
Kosher salt
1 tablespoon chopped chipotle in adobo sauce
1 can(s) (15-ounce) black beans, rinsed
1 can(s) (15-ounce) refried black beans
2 cups low-sodium vegetable broth
1 avocado, diced
1/2 cup refrigerated fresh salsa
1/4 cup lowfat sour cream
Fresh cilantro, for serving

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.

Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.

Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.

Per serving: Calories: 309, fat: 12g, Sat. Fat: 2g, Carb: 43g, Fiber: 16g, Protein: 12g

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