Soup- Black Bean with Israeli Couscous
Recipes » Soups, Stews and Chili » Beans and Legumes
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
Cuisine: IsraeliMain Ingredient: Black Bean
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| 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.
Notes
From Joe
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