Spanish Black Bean Soup

Ingredients

• 2 teaspoons chicken broth
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, minced
• 1 teaspoon fresh minced oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder or 1/2 teaspoon cayenne pepper
• 1 medium red pepper, chopped
• 1 medium carrot, coarsely chopped
• 3 cups cooked black beans (from scratch; or canned, rinsed, and drained)
• 1-1/2 cups fat-free, reduced-sodium chicken broth
• 1/2 cup dry red wine
• Salt and pepper to taste

Directions

1. In a large stockpot, over medium-high heat, heat the 2 teaspoons chicken broth and 1 teaspoon oil. Add the garlic and onions and saute for 3 minutes. Add the oregano, cumin, and chili powder and stir for another minute. Add the red pepper and carrot and saute for 2 minutes.
2. Puree 1-1/2 cups of the black beans in a blender or food processor. Add the pureed beans to the pot. Add the remaining 1-1/2 cups of the whole beans, chicken broth, and red wine. Simmer and let cook for 1 hour. Season with salt and pepper.

Recipe Yield: Yield: 6 servings (1 cup each)

Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible