Women's
Menopause Health Center July 15, 2006 Newsletter.
"They'll Be Asking for
Seconds" Black Bean Soup.
10 sun dried tomatoes (not packed in oil, if possible, or drain off oil
and rinse)
1 cup boiling water
1 1/2 cups finely chopped onions
3 minced garlic cloves,
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained chopped canned tomatoes.
4 cups undrained cooked black beans.
1/4 chopped fresh cilantro
yogurt or sour cream (optional)
Cover the sun dried tomatoes with the boiling water in a small bowl.
Saute the onions, garlic, and cayenne in the oil for about 5 minutes in a
soup pot, stirring frequently, until the onions are translucent. Add the
cumin, 1/3 cup water and the juice from the tomatoes. Add tomatoes. Cover
and bring to boil. Lower the heat and simmer, for 5 minutes. Add the black
beans and their liquid, continue simmering, stirring occasionally to
prevent sticking.
Drain and chop the softened sun-dried tomatoes, Add them to the soup and
cook for 5 to 10 minutes longer, until the onions are tender. Stir in the
cilantro and remove the soup from the heat. Puree half of the soup in a
blender or food processor and return it to the pot. If the soup is too
thick, add some tomato juice or water. Reheat gently.
Serve each bowl of soup with a dollop of yogurt or sour cream.
Per 8 oz. serving: 204 calories, 10.8 G. protein, 4.1
G. fat, 33.6 G. carbohydrate, 1 mg. cholesterol, 337 mg. sodium.
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