I'm feeling a bit ashamed of what I ate while in NYC - there were a lot of carbs, a lot of desserts and a feast of sugary coffee drinks (I blame the weather). Additionally, yesterday I ordered a cutesy-tutesy bridesmaid dress and also realized yesterday that my arms and hips are neither cutesy nor tutesy, these factors encouraged me to pull out my healthier recipes for the next couple of weeks.
Amy shared this recipe with me a while back and it's excellent, healthy and super easy.
Black bean soup from Real Simple Magazine
Serves 4| Hands-On Time: 10m | Total Time: 30m
Ingredients
- 1 cup store-bought fresh tomato salsa, plus more for serving
- 2 15-ounce cans black beans, drained and rinsed
- 2 cups low sodium chicken broth
- 1 to 2 tablespoons dry sherry (optional)
- 1/4 cup sour cream (optional)
- 1 lime, quartered (optional)
Directions
- Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
- Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
- Cool slightly, then spoon half the soup into a food processor or blender and puree.
- Return the pureed soup to the saucepan and heat through. Stir in the sherry (if desired).
- Serve with the sour cream, additional salsa, and lime wedges (if desired).
Nutritional information per serving
- Calories 151
- Calcium 97mg
- Carbohydrate 28g
- Cholesterol 6mg
- Fat 3g
- Fiber 10g
- Iron 3mg
- Protein 9mg
- Sat Fat 2g
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