Chewin'

the News

September 2006

Black Bean Soup

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Minced onion	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Minced garlic	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Ground cumin	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Chili powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Cayenne pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Oil	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Canned black beans	48 oz.	96 oz.	144 oz.	192 oz.	240 oz.	288 oz.
Canned kidney beans	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Chicken broth	14 oz.	28 oz.	42 oz.	56 oz.	70 oz.	84 oz.
Salsa	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
On Hand:
Sour cream	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Shredded sharp cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Sauté onion, garlic, cumin and ground cayenne pepper in oil in 4-quart saucepot on medium heat until onion is tender; remove from heat. Place 1 can black beans, can of dark red kidney beans with liquid and chicken broth in blender; cover. Blend until puréed. Stir into saucepot. Stir in remaining beans and salsa. Bring mixture to a boil. Reduce heat to low. Simmer 30 minutes.

Freezing Directions:

Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.

Serving Directions:

Thaw and reheat.

Comments:

If you don’t like cumin, replace it with chili powder. You can adjust the heat by eliminating the cayenne pepper, reducing the amount of cumin or chili powder, or using a mild salsa.

Nutritional Info: 

Per Serving: 418 Calories; 14g Fat (30.0% calories from fat); 24g Protein; 49g Carbohydrate; 17g Dietary Fiber; 21mg Cholesterol; 1610mg Sodium. 

Exchanges: 2-1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 2 Fat.

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