Black Bean Soup Pronto
Yeh!!! It’s soup time.  The Black Bean soup is sooooo easy and quick to put together.  It takes 5 minutes to put in a pot and 25 to 30 minutes to cook.  I like to garnish with a spoonful of Mexican Crema, diced onion and cilantro.  Homemade corn tortillas go great with it.  This is all you need:
1 cup diced onion
2 garlic cloves, minced
1 1/4 cups vegetable broth (I like to sometimes use 2 cups
2 cans (15 oz) black beans
1 can (15 oz) diced tomatoes.  I used the ones with jalapenos in them.
1 cup diced peeled russet type baking potato
1/2 teaspoon dried thyme
1/2 teaspoon dried cumin
1/2 teaspoon Tabasco sauce or other hot sauce
garnish:  onion cilantro or parsley
You don’t even have to saute the onion.  Just put the diced onion, garlic and 1/4 cup or the vegetable broth in a large pot.  Bring to a simmer and simmer until onions are softened, about 5 minutes.  Add 1 cup of broth, black beans and their juices, canned tomatoes, potatoes, thyme and cumin.  Bring to a simmer, cover, adjust heat to maintain a simmer and cook until potatoes are tender, about 25 minutes.  You could thin the soup with more vegetable broth.  Taste it, if you want more seasoning add it.  
Serve garnished with onion, cilantro and crema (if using)
serving size is 1 1/2 cups:  164 calories; .7g fat; 0mg cholesterol; 32.5g carb, 8.6g protein; 578mg sodium; 14g fiber.  
The following is a WW recipe.
4 Servings
4 (1 oz) crusty white or whole grain rolls, halved
1/2 pound thinly sliced roast beef, trimmed of all fat
2 tablespoons reduced fat mayonnaise
2 tablespoons fat free sour cream
2 teaspoons prepared horseradish packed in vinegar
1/4 teaspoon salt
Freshly ground pepper to taste
1 small head romaine lettuce, cleaned and very thinly sliced (about 8 cups)
Pull out the soft bread inside thr rolls to hollow them out.  tear the bread lining into small pieces.  Roll up the beef slices (cigarette style) and slice into quarter inch strips.
Whisk the mayo, sour c ream, horseradish, salt and pepper in a large bowl.  Add the lettuce, the reserved bread pieces, and the beefr; toss until well coated.  spoon about 1 cup of the mixture into each roll half and serve at once.
You could also make the filling ahead of time and stuff the rolls before eating.   Be sure to refrigerate until you need it.
Two quick easy meals.  
Black Bean Soup Pronto
Monday, October 2, 2006
Email comments or questions: