The Unicorn Cooks brings you the a spicy black bean soup for weight reduction. Canned beans make this soup a snap to arrange.
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons chili powder
1 teaspoon floor cumin
⁄4 teaspoon crushed pink pepper
2 cans (15 to 19 ounces every) black beans,
rinsed and drained
2 cups water
1 can of hen broth or 1 3⁄4 cups Rooster Broth
1⁄4 cup coarsely chopped contemporary cilantro
lime wedges
Instructions:
1. In 3-quart saucepan, warmth oil over medium warmth.
Add onion and prepare dinner, stirring often, till tender,
5 to eight minutes. Stir in garlic, chili powder, cumin, and
crushed pink pepper; prepare dinner 30 seconds. Stir in beans,
water, and broth; warmth to boiling over excessive warmth. Scale back
warmth and simmer quarter-hour.
2. Spoon one-third of combination into blender; cowl,
with middle a part of cowl eliminated to let steam escape,
and puree till clean. Pour puree into bowl. Repeat
with remaining combination. Sprinkle with cilantro and
serve with wedges of lime. Makes about 6 2⁄ 3 cups or 6 first-course servings.
