Spicy Black Bean Soup
In a large, heavy bottomed pot over medium heat, saute the onion until soft and translucent, about 10 minutes. Add in the garlic (and no more than a 1/2 pepper without seeds, if using), stirring as you saute for about a minute, and then add in the chili powder, cumin, salt and pepper.
After an additional minute of constant stirring, add in the beans and chicken broth. Bring to a boil, and then reduce to a simmer and cook until the soup has thickened, stirring occasionally, about 15-20 minutes. Remove half of the soup and blend it in a blender or food processor, or use an immersion blender. Once smooth, add it back to the soup to thicken. Add hot sauce to taste, stir, and heat through.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 406.6mg||14 %|
|Potassium 473.7mg||12 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 19.2g|
|Protein 10.5g||15 %|
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Calories per serving: 210
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