This soup was so good I made it two nights in a row! It's from Everyday
Cooking with Dr. Dean Ornish.
Quick Black Bean Soup
1 cup diced onion
2-4 cloves garlic, minced
1-1/4 cups vegetable broth
two 15oz cans black beans
one can 15oz diced tomatoes
1 cup diced peeled russet potatoes
1 tsp dried thyme (lemon thyme is even tastier)
1 teaspoon cumin
1/2 teaspoon or to taste, Tabasco sauce
Combine onion, garlic, and 1/4 cup of the broth in a large pot. Bring to a
simmer and cook until the onions are softened, about 5 minutes. Add the rest
of the broth, black beans with their juice, potatoes, tomatoes, thyme, and
cumin. Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook
about 25 minutes until the potatoes are tender. Thin soup if nescessary with
a little more broth. Taste and adjust seasoning. (You may wish to add some
salt.
Serving size: 1-1/2 cups
Calories: 164
Fat: .7g
Cholesterol: 0mg
Carbohydrate: 32.5g
Protein: 8.6g
Sodium: 578.0mg
Enjoy!!
Jan Bennicoff
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