1 Tbsp. olive oil
2 medium carrots, chopped
2 cloves of garlic, finely chopped
1 large onion, chopped
1 medium red pepper, chopped
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper fakes
2 cups water
2 cans 15-19oz. each) black beans, rinsed and drained
1 can sodium
1 can(14-14.5 oz.) reduced -sodium chicken broth(1 3/4 cups)
1/4 cup packed fresh cilantro leaves, chopped, plus some for garnish
1 Tbsp. fresh lime juice
In 6-quart saucepot, heat oil on medium until hot. Add carrots, garlis, onion and pepper; cook 12-15 minutesor until vegetables are lightly browned and tendered, stirring occasionally. Add cumin and crushed red pepper , and 1/2 teaspoon salt; cook 1 minute.
Stir in water, beans, and broth; heat to boiling an medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors.
Ladle 3 cups soup into blender; coer, with center part cover removed to allow steam to escape, and blend ntil pureed. Stir pureed into soup in saucepot; heat through on medium. Stir in cilanro and lime juice, and garnish with cilantro sprigs.
- Per Serving
- 9 g
- 33 g
- Total Fat
- 3 g (Sat. 0 g)
- 11 g
- 0 mg
- 705 mg