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Spanish Black Bean Soup

Ingredients


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.


Nutritional Information Per Serving:


Calories: 149
Fat: 1 grams
Sodium: 134 miligrams
Protein: 9 grams
Carbohydrates: 26 grams

Diabetic Exchanges

1-1/2 Starch, 1 Very Lean Meat


Source: The Diabetes Food and Nutrition Bible