Black Bean Soup

Notes

Cook your own dry beans. One can (15 ounces) is 1 1/2 to 1 3/4 cups drained beans.
Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
Freeze extra lime juice to use later.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Ingredients

1 Tablespoon vegetable oil

1 small onion chopped (about 1 cup)

4 cloves garlic, minced or 1 teaspoon garlic powder

1 can (15 ounces) diced tomatoes

2 cans (15 ounces each) black beans, drained and rinsed

2 potatoes, peeled and diced

4 cups water

½ cup chopped cilantro

1 Tablespoon cumin

⅓ cup lime juice or juice from 1 lime

hot sauce to taste

Wash hands with soap and water.
Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
Refrigerate leftovers within 2 hours.

Cook your own dry beans. One can (15 ounces) is 1 1/2 to 1 3/4 cups drained beans.
Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
Freeze extra lime juice to use later.