Personal Chef Shares Healthy Substitutions, Whips Up Black Bean Soup

Published 01/02 2014 11:02AM

Updated 01/02 2014 11:31AM

Blended Black Bean Soup makes 4-6 servings
By: Cheryl Mochau

1/2 cup cold water
1 cup chopped onion
1 tablespoon minced garlic
1/2 cup minced carrots
4 cups (1 box) fat free chicken broth
15 ounce can black beans with liquid
15 ounce can fat free refried beans
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 tablespoon cooking sherry

Pour the cold water into a large pan.
Add the onion, garlic & carrots.
Cook over medium-high heat, stirring until tender (3 minutes).
Add the broth, beans, salt & pepper.
Stir well to break up the refried beans.
Bring to a rapid boil, then reduce heat to a slow boil.
Stir a few times while slow boiling uncovered for 20 minutes.
Stir in the sherry, cook for 10 minutes more.
Remove from heat, blend until smooth.

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