Easy Black Bean Soup Recipe: A Flavorful & Healthy Meal

INGREDIENTS

1 cup dried black beans 3 cups water 1 can (about 14 ounces) reduced-sodium chicken broth 1 bay leaf 1‑1/2 teaspoons olive oil 1 medium onion, chopped 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 2 cloves garlic, minced 1 jalapeño pepper,* finely chopped 1 large tomato, seeded and chopped 1/2 teaspoon salt 1/8 teaspoon black pepper Hot pepper sauce (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Sort and rinse black beans. Cover with water. Soak overnight; drain. Place beans and chicken broth in large saucepan; bring to a boil over high heat. Add bay leaf. Reduce heat to low; cover and simmer about 1-1/2 hours or until beans are tender.
2. Heat oil in large skillet over medium heat. Add onion, bell peppers, garlic and jalapeño pepper; cook 8 to 10 minutes or until onion is tender, stirring frequently. Add tomato, salt and black pepper; cook 5 minutes.
3. Add onion mixture to beans; cook 15 to 20 minutes. Remove bay leaf before serving. Serve with hot sauce and garnish, if desired.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/2 cup Sodium 209 mg Protein 8 g Fiber 6 g Carbohydrate 24 g Saturated Fat <1 g Total Fat 2 g Calories from Fat 14 % Calories 146 DIETARY EXCHANGE: Fat 1/2 Meat 1/2 Starch 1-1/2