Black Bean Soup

November 19, 2009 Cook Time: 20 minutes
Amount: 6 servings

1 tablespoon wild harvest™ Organic Extra Virgin Olive Oil
1 cup chopped yellow onion
1/2 cup chopped wild harvest™ Organic Carrots
2 tablespoons minced garlic
2 teaspoons wild harvest™ organic ground cumin
1 teaspoon chili powder
3 1/2 cups wild harvest™ Organic Vegetable or Chicken Broth (use reduced sodium broth to lower sodium)
1 (15 ounce) can wild harvest™ Organic Tomato Sauce
2 (15 ounce) cans wild harvest™ Organic Black Beans, rinsed and drained

1. In large stock pot or Dutch oven, heat oil over medium-high heat. Add onion, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).

2. Add in cumin and chili powder; stir until well mixed. Add broth, tomato sauce and black beans.

3. Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened. Salt and pepper to taste. Note: Serve with sour cream and shredded Monterey jack cheese, if desired.

USE ORGANIC PRODUCTS WHENEVER POSSIBLE.

Serving Size:
1/6 of recipe

Amount Per Serving:
Calories: 220
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 1,100mg
Carbohydrates: 39g
Dietary Fiber: 9g

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