Black Bean Soup with Fresh Lime - 28g Carbs, 7g Fiber
From: 50 Shades Of Kale: Delicious & Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale Soup by Drew Ramsey and Jennifer Iserloh. (Kindle)
Serves: 4
2 Tbsp olive oil
1 (15 oz can) black beans, drained, rinsed under cold running water
1 small red onion, chopped (about 1 cup)
1/2 tsp salt
2 Tbsp ground cumin
2 Tbsp sweet chili powder
1/4 to 1/2 tsp ground cayenne (1/4 for medium, 1/2 for spicy)
3 cloves garlic, minced
2 quarts simple chicken broth
1 (10 oz) bunch with kale, trimmed, thinly sliced
zest of 1 lime
juice 2 limes
In a large stockpot, heat the oil over medium-high heat until hot but not smoking. Add the red onion and salt. Cook, stirring often until the onions become translucent and soft, about 5 to 6 minutes.
Add cumin, chili, cayenne, and garlic. Continue to cook 2 to 3 minutes until the spices release their aroma.
Increase the heat to high and add the beans and chicken broth. Cover and bring to a boil. Reduce heat to a simmer and continue cooking until beans are tender and have started to break apart (about 20 minutes).
Before serving, add the kale and cook 2 minutes more, stirring often until the kale softens . Add lime juice and zest. Serve immediately.
Serves: 4
Serving Size: 2 cups
Nutrition per Serving: 172 Calories, , 4g Fat, 5g Saturated, 5mg Cholesterol, 587mg Sodium, 11g Protein, 28g Carbs, 7g Fiber
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