Friday, March 5, 2010

Last-Minute Black Bean Soup

Makes 4 Servings

One 19-ounce can black beans, undrained
1 1/2 cups frozen corn kernels
1/2 cup salsa
1/2 cup water
1 tablespoon bottled or fresh lime juice
1/2 to 1 teaspoon chili powder
1/2 to 1 teaspoon ground cumin
1/4 cup preshredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream, optional

In a medium saucepan, combine the beans, corn, salsa, water, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, about 5 minutes.
Serve in individual bowls and top with the cheese and sour cream as desired.

Nutrition Information per Serving: 190 calories, 4g fat (0g saturated), 600mg sodium, 33g carbohydrate, 9g fiber, 11g protein, 15% vitamin C, 10% calcium, 15% iron

Last-Minute Black Bean Soup

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