Our Favorite Black Bean Soup

I found this recipe on The Pioneer Woman Cooks, and made a few adaptations.  It’s wonderful, makes 10 one-cup servings, each one only 2 Weight Watchers points.

• Servings: Ten one-cup servings
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• 1 medium onion, quartered and sliced
• 4 cloves garlic, minced
• 1 tsp olive oil
• Salt/Pepper
• 1 Tblsp. cumin
• Three 16-oz cans of black beans, undrained
• One 16-oz. jar of salsa, mild
• 1-1/2 cups chicken broth (or a 14.5-oz can)
• Sour cream and cilantro for garnishing

Saute onion slices and garlic in olive oil over medium-low heat until onions are soft and tender.  If necessary, a small amount of chicken broth can be added to keep the vegetables from sticking to the pan.  Sprinkle lightly with salt and pepper.  Stir in cumin.

In a blender or food processor, puree two cans of black beans* and add to onion/garlic mixture.  Stir in remaining can of black beans, salsa and broth.  Heat mixture to a boil over medium heat, stirring frequently.  Reduce heat to low and simmer for 30 minutes.

*You can also use a potato masher or the back of a wooden spoon to mash the beans.

Adjust seasonings to your taste.  Ladle soup into a bowl and top with a dollop of sour cream and some snipped cilantro.

Makes ten one-cup servings.

One cup of soup plus 1 Tblsp. sour cream and a snipping of cilantro = 2 Weight Watchers points