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Black Bean Soup

Black Bean Soup

Serves: 4

Source: Real Simple, November 2003



Ingredients:

1 cup store-bought fresh tomato salsa, plus more for serving

2 15-ounce cans black beans, drained and rinsed

2 cups chicken broth

1 to 2 tablespoons dry sherry (optional)

1/4 cup sour cream

1 lime, quartered (optional)



Instructions:

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).



Nutrition Facts

Per Serving:

calcium 97mg; 151 calories; carbohydrates 28g; cholesterol 6mg; fat 3g; fiber 10g; iron 3mg; protein 9mg; saturated fat 2g; sodium 830mg.



WW SmartPoints: 1 (Blue) 6 (Green) 1 (Purple)

SmartPoints calculation does include 1 tbsp dry sherry, also using fat-free chicken broth and light sour cream.

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