Friday, December 30, 2005
Point Count: Black Bean Soup
2 tablespoons olive oil - 4 pt.
1 1/2 cups chopped red onion - 0 pt.
1 4-ounce can diced mild green chilies - 0 pt.
2 garlic cloves, chopped - 0 pt.
1 tablespoon chopped jalapeño chili with seeds - 0 pt.
1 tablespoon ground cumin - 0 pt.
2 15-ounce cans black beans, undrained - 4 pt.
2 cups canned low-salt chicken broth - 0 pt.
8 tablespoons chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 4 servings; 8 points for the whole thing, as far as I can figure. And it got great reviews on Epicurious! Score.
1 1/2 cups chopped red onion - 0 pt.
1 4-ounce can diced mild green chilies - 0 pt.
2 garlic cloves, chopped - 0 pt.
1 tablespoon chopped jalapeño chili with seeds - 0 pt.
1 tablespoon ground cumin - 0 pt.
2 15-ounce cans black beans, undrained - 4 pt.
2 cups canned low-salt chicken broth - 0 pt.
8 tablespoons chopped fresh cilantro - 0 pt.
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Makes 4 servings; 8 points for the whole thing, as far as I can figure. And it got great reviews on Epicurious! Score.
