Tantalizing Tuesday...Cuban-Style Black Bean Soup

This is a great dish to serve when you want to have a meatless day! Serve it plain, or over rice! Either way it's simply superb! Spicy, but without the heat, you'll find all the flavors of Cuba in one dish!!

CUBAN-STYLE BLACK BEAN SOUP

Makes 4 Servings

INGREDIENTS

2 teaspoons olive oil

1 small onion, chopped

1 cup thinly sliced carrots

2 jalapeno peppers, seeded and minced

2 cloves garlic, minced

1 can (about 15-ounces) no salt added black beans, undrained

1 can (about 14-ounces) vegetable or chicken broth

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

4 lime wedges (optional)

PREPARATION:

1. Heat oil in a large saucepan over medium heat. Add onion, carrots, jalapenos and garlic; cook and stir 5 minutes.

2. Add beans and broth; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until vegetables are very tender.

3. Ladle soup into bowls; top with sour cream and cilantro. Serve with lime wedges, if desired.

4. Or you may ladle over rice for a different consistency! (Optional.)

NOTE: Soup will be chunky. If desired, process soup in a food processor or blender until smooth.

NUTRITIONAL INFO:

Calories: 163

Carbs: 25g

Fat: 4g

Protein: 8g

Sodium: 245mg