Spicy Black Bean Soup
A versatile black bean soup with several options.
1 tbsp chili powder
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> beef stock
6 fl oz dry red wine
45 oz black beans
Puree 2/3 of beans with liquid in a food processor or blender.
Pour the bean puree into a non-reactive, medium saucepan. Drain the remaining beans and add them to the pan.
Stir in the stock, wine and chili powder. Bring the mixture to a simmer over medium heat, stirring occasionally, about 5 minutes.
Ladle the hot soup into soup bowls.
As an option, add 1/4 cup plain yogurt, stir in until smooth. Garnish each serving by drizzling on about 2 teaspoons yogurt.
For a completely smooth soup, puree all the beans and add a half cup more stock. Sprigs of cilantro would be an attractive garnish in addition to the splashes of yogurt.
Note: based on recipe from 5-in-10 Cookbook.
in 1 serving of Spicy Black Bean Soup.
, 71% carbs, 25% protein.
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