Thursday, October 9, 2008

Black Bean Soup

1 tbsp Smart Balance Light Buttery Spread
1 onion, diced
2 cloves garlic, minced
1 tbsp cumin
1 tbsp fajita seasoning mix
1 tsp chili powder

Combine in Large Stock pot, and cook over med-high heat until onion is translucent. Then, add:

2 cans chicken stock (low sodium, fat free)
1 can black beans (undrained)
1 can black-eyed peas (undrained)
1 can diced tomatos (I use the "fire-roasted")(undrained)
1 cup shredded cooked chicken (optional, but I had leftovers, so I threw them in)

Stir to combine, and bring mixture to a boil, then reduce heat, and simmer for 15 minutes. Then add:

2 Tbsp fresh lime juice
1/2-1 cup chopped fresh cilantro

And serve to combine. May garnish with shredded cheddar or Jack cheese.
Simply delicious!

1 comment:

tchrbev said...

Mandy,

I just found your blog after reading your comment on Stephanie's crockpot site. I look forward to reading through your posts in the coming days. I copied your black bean soup recipe and will add it to my menu in the next few weeks. I think I'll try starting with dry beans and making the soup in the crockpot. Thanks for sharing.

Bev