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Black bean soup carries a punch

6 servings

• 1/2 stick butter
• 2 large onions, chopped
• 6 cloves garlic
• 1-1/2 tablespoons cumin
• 1 jalapeño chile
• 1 teaspoon chipotle chile, canned in adobo sauce, finely minced
• 1 teaspoon salt
• 3 cans (14 ounces each) black beans
• 5 cups chicken broth

In a large pot, melt the butter and cook the onions until lightly browned. Add the garlic, cumin, jalapeño, chipotle and salt. Cook 3 to 5 minutes. Stir in the black beans and chicken broth, and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. In a blender, puree in batches until smooth.

Per serving: 289 calories, 11 g fat, 21 mg cholesterol, 1,685 mg sodium, 31 g carbohydrates, 16 g protein, 12 g fiber.

This soup has wonderful flavors, but I thought it needed something to punch it up a bit. I thought of multiple toppings, like light sour cream, salsa, cilantro, green onions, baked tortilla strips and reduced-fat cheese. Yum. It made a tasty soup even better and satisfied the need to crunch on something.

For a low-fat version try this variation

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