Tuesday, March 24, 2009

Hungry Girl Recipe: Peachy-Keen Black Bean Soup

We're calling this soup "Peachy-Keen," but the recipe can be made with any fruity salsa. We're sure you'll agree that Pineappley-Keen doesn't have quite the same ring to it... Ingredients: Three 15-oz. cans black beans, rinsed and drained 4 1/2 cups (36 oz.) fat-free chicken or vegetable broth One 12-oz. jar peach salsa (like Trader Joe's Spicy, Smoky, Peach Salsa) or another fruity, tomato-based salsa 1 tsp. cumin Optional toppings: fat-free sour cream, chopped cilantro, lime wedges Directions: Pour about half of the rinsed and drained beans into a blender. Add around half of the broth, half of the salsa, and half of the cumin (no need to be exact). Blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid. Repeat blending process with remaining ingredients (excluding optional toppings, of course). Add that batch to the container, and give the mixture a good stir. Cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend. Once you're ready to serve, stir soup thoroughly. (Soup may separate in the fridge --this is okay!) Transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. If you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime. MMMM! MAKES 8 SERVINGS POINTS® value 2* Recipe courtesy of Hungry Girl

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