Soup- Black Bean with Israeli Couscous
A warm. filling soup is perfect for those cold days when you want a quick and easy meal that's satisfying too. The black turtle bean featured here has a meaty texture much like that of a mushroom and, combined with the larger couscous, makes for a dish high in fiber, iron, and tons of different antioxidants. Active ingredients in the beans include saponins, protease inhibitors and phytic acid, all of which have been shown to play a role in cancer prevention and may even slow tumor growth.
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Yield: 4 Servings Ready in 45 minutes
13 people trying soon
Verified by twojocks
|2 teaspoonsolive oil|
|1/2 cupchopped onions|
|2 clovesgarlic cloves; finely minced|
|1/2 cupuncooked Israeli couscous|
|1 teaspoonground cumin|
|3 cupsfat-free, reduced-sodium chicken broth|
|2 15 ounce cansblack beans; rinsed and drained|
|1 teaspoonminced canned chipotle chiles in adobo sauce|
|1 14.5 ounce canno salt added stewed tomatoes with juices|
|2 tablespoonssliced green onions|
|1/4 cupcilantro; roughly chopped for garnish|
|low fat sour cream for garnish|
Soup- Black Bean with Israeli Couscous Preparation
Heat oil in medium saucepan over medium heat. Add onions, garlic and couscous. Cook 5 minutes, stirring frequently. Add cumin
Add broth and bring to a boil. Cover reduce heat to low and simmer 5 minutes.
Add beans, chiles and tomatoes. Cover and simmer 4 minutes or until the couscous is tender.
Serve with green onions, cilantro and sour cream.
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