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.
OUR FAVORITE BLACK BEAN SOUP
- 1 medium onion, quartered and sliced
- 4 cloves garlic, minced
- 1 tsp olive oil
- 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