Spicy Black Bean Soup

Spicy Black Bean Soup
Adapted by Laura Cannon from Taste of Home

12 ServingsPrep: 25 min. Cook: 40 min.

Ingredients
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced or 1/2 tsp. Sambal
2 tablespoons Crisco® Pure Olive Oil (didn't use any, used water from frozen pepper)
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
4 cups vegetable or chicken broth
1 can (14-1/2 ounces) Tomato Sauce
1 can (4 ounces) chopped green chilies
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream or plain yogurt (optional)
1 -2 cups shredded cheddar cheese

Directions
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add cilantro and cheese; cook 5 minutes longer. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream (optional).

Yield: 12 servings (3/4 cup each).


Nutrition Facts: 3/4 cup equals 150 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 667 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g protein.