| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soups | 6 | Servings | |
INGREDIENTS
| 2 | ts | Salad oil |
| 2 | lg | Onions; chopped |
| 2 | cn | (14 oz) lowfat chicken broth |
| 1 | cn | (28 oz) crushed tomatoes |
| 1 | cn | (15 oz) diced tomatoes |
| 2 | ts | Cumin seed; or to taste |
| 2 | cn | (15 oz) black beans |
| 1 | cn | (15 oz) lowfat refried beans |
| 5 | dr | Green Tabasco Sauce; or to taste |
INSTRUCTIONS
Heat oil in a 6-8 quart pan over medium heat. Add onion and cook, stirring frequently, until golden brown (about 20 minutes). Add chicken broth. Add tomatoes, cumin, beans and green Tabasco. Mix well to break up refried beans. Remove half the mixture and puree with a blender. Return pureed portion to cooking pot. Taste and correct seasonings. Bring to a simmer and cook another six or seven minutes, stirring frequently, until soup begins to thicken and flavors are blended. Serve with one or more of the following condiments: shredded lowfat cheddar cheese, nonfat sour cream, cilantro sprigs, baked tortilla chips NOTES : We now use a hand-held blender to puree part of the soup. Remove and reserve about 4 cups of soup before pureeing with the hand blender, then return the unpureed portion to the soup pot and stir. Recipe by: Crane Walden Posted to MC-Recipe Digest V1 #676 by Crane Walden <cranew@foothill.net> on Jul 17, 1997
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”