Midlothian Alert

Halloween Festival for Friday, Oct. 21 from 6-8pm is on rain or shine! Tennis will be used as an alternative location if weather forces us inside. 

Black Bean Soup with fresh cilantro

Canned beans make preparing this soup a cinch. The spices add great flavor, and pureeing a portion of the soup gives it a wonderful creamy consistency without adding any cream. Garnish with fat-free sour cream or Greek yogurt.

Serves: 6 (makes about 8 cups)



Heat the oil in a 6-quart saucepan over medium-high heat until hot. Add the onion and sauté for 3 minutes. Add the carrots, red bell pepper, garlic, cumin, oregano, and chili powder and sauté for 3 minutes. Add the beans, stock, and V-8 juice and bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes, or until the carrots are tender.

Allow the soup to cool slightly; then puree 3 cups of it in a blender or food processor (if you have an immersion blender this would be a great time to use it). Return the pureed soup to the saucepan, stir, and adjust the seasoning. Add the cilantro and optional garnish; then serve immediately.

Nutrition information per serving (Serving size 1 ⅓ cup): 208 calories, 11g protein, 5.3g fat, .4g sat fat, 0mg cholesterol, 30g carbs, 10g fiber, 599mg sodium

For more food and nutrition information please contact Donna Wheeler.