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Recipe of the Week


Black Bean Soup

  • 1 medium onion, chopped (about 2/3 cup)
  • 4 cloves garlic, minced
  • 1 Tbsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. vegetable oil
  • 3 (16-ounce) cans black beans, undrained
  • 1-1/2 cups chicken broth
  • 3 cups chunky salsa
  • 2 Tbsp. lime juice
  • 1/2 cup nonfat plain yogurt
  • 50 Premium Crackers, any variety
Cook onion, garlic, cumin and pepper flakes in oil in 4-qt. saucepot over medium heat until onion is tender, about 3 minutes; remove from heat. Puree 2 cans beans and their liquid in batches with chicken broth in electric blender; add to pot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with crackers.

Nutritional Information:
Per serving (1 cup soup, 5 crackers): 284 calories, 14 g protein, 46 g carbohydrate, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 807 mg sodium, 6 g dietary fiber.

Preparation Time:
Preparation: 30 mins. Cooking: 45 mins. Total: 1 hr. 15 mins.

Source:
Nabisco.

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