|
Archived Recipe for February 2008
Citrus-Scented Black Bean Soup with Chipotle Cream
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
2 teaspoons ground cumin
1 15-ounce can black beans, rinsed
3/4 cup water
1/2 teaspoon freshly grated orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream, divided
Pinch of ground chipotle chile
2 scallions, thinly sliced
DIRECTIONS:
1. Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add beans, water, orange zest and juice, salt and pepper; increase heat to medium-high and bring to a boil, stirring often. Transfer to a blender with cilantro, lime juice and 3 tablespoons sour cream. Puree until smooth.
2. Combine the remaining 1 tablespoon sour cream and ground chipotle in a small bowl. Serve the soup garnished with the chipotle cream and scallions.
NUTRITIONAL INFORMATION: (per serving)
Yield: Makes 2 servings
Serving Size: 1 ¾ cups each
Per serving: 333 calories; 11 g fat (3 g sat, 6 g mono); 12 mg cholesterol; 47 g carbohydrate; 12 g protein; 10 g fiber; 452 mg sodium; 353 mg potassium.
Source: Eating Well, Inc.
|
