Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 27

Puerto Rican Family Feast

Black Bean Soup

Prep time: 15 minutes • Cook time: 15 minutes

Ingredients:

1 Tbsp. olive oil

1 cup onion (medium dice, divided)

¼ cup celery (medium dice)

½ cup red bell pepper (medium dice)

1 tsp. garlic (minced)

2-14.5 oz cans black beans (undrained)

½ tsp. cumin

2 cups chicken broth (nonfat/low sodium/divided)

2 Tbsp. fresh parsley

1 Tbsp. jalapeño pepper (seeded and minced)

Salt and pepper to taste

½ cup yogurt (plain nonfat)

1 avocado (large dice)

½ cup cilantro leaves

Directions:

In a medium saucepan, heat the oil and then sauté ¾ cup of the onion plus celery, bell pepper, and garlic for 1-2 minutes. Add beans, cumin, 1 cup chicken broth, parsley, jalapeño, and salt and pepper to taste. Bring to a boil, then turn down the heat to simmer for 15 minutes. Add more of the remaining chicken broth until the soup reaches your desired consistency. Serve soup with the remaining onion, yogurt, avocado, and cilantro as sides for garnish.

Remmi Notes: Using canned beans, this soup is so easy to make!