| 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
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