Maui Black Bean Soup

This recipe is from Tosca Reno’s Eat-Clean Diet Cookbook, and it was fabulous! The recipe didn’t call for it, but I added cilantro and a bit of fresh lime juice to the finished product.

2 tbsp extra virgin olive oil

2 ribs celery, 1 fat carrot or 2 thin, 1 small red onion, 1 red pepper, 1 green pepper, all chopped

2 cloves garlic, pressed

1 tsp each: dried cumin, dried basil, dried oregano, chili powder

4 cups low-sodium chicken or vegetable stock

2x420ml cans black beans

1-420ml can diced tomatoes

1 cup corn kernels, fresh or frozen

seal salt and fresh ground pepper

  1. In large pot, heat oil over medium heat. Add vegetables and saute until onion becomes translucent, about 8 minutes. Add garlic and herbs/spice. Cook another 2 minutes.
  2. Add stock, beans and tomatoes. Bring to a boil and then reduce heat, cover and let simmer for 20 minutes. Puree to desired consistency. Add corn and let simmer 5 minutes. Season with salt and pepper. Serve hot.

Makes 8 servings.

Per serving: 178 calories, 9g protein, 26g carbs, 8g fibre, 6g sugar, 4g fat

 

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