Black Bean Soup

I am only on day 8 post op & tired of regular liquids so I whipped this up & actually forgot I just had a lap band sewn in cause it tastes so good! (You can control the stage by adding more Water, blending or not blending).

2 26 oz cans Black Beans

12 oz chicken or Vegetable stock

1/2 scoop of unflavored Protein powder

1 medium onion - chopped

2 tsp minced garlic

1 medium bell pepper - chopped

1 tsp sea salt

1/2 tsp ground cumin

1/4 tsp Garlic powder

1 tbs lemon juice

Additional Garlic powder to taste

1/4 c Low fat mild cheddar cheese (optional to garnish)

Combine Chicken stock (or vegetable stock), onion, garlic, and bell pepper in large pot. Bring to a boil and simmer for 10 minutes.

Add 2 cans of beans (do not drain), salt, cumin, garlic powder and lemon juice.

Cook for additional 7 minutes.

Remove from heat.

Puree in blender, food processor or with hand held blender.

Add 1/2 scoop of Protein Powder and continue blending until completely dissolved.

Return mixture to pot. Add extra garlic powder to taste.

Top with 1/4c cheddar to garnish and enjoy. Portion into stage-sized meals & Freeze extras for future use.

(I used organic Chicken broth ,Bushs Black Beans and GNC unflavored whey protien powder)

sorry, i forgot to mention, My fitnesspal calculated this:

Per Serving: Cal 130 Protein 10 carbs 26 fat 1 sugar 7

I ate this for lunch & For dinner I went to get my4oz & my teenagers were arguing over who gets seconds. Its that good!

Sorry, no matter how good it is, I am not slappin anyone's momma lol. Glad you enjoyed it.

sounds good

Make it your Happy New Year soup!

I just might have to. The kids are demanding a make another pot. I did manage to freeze a lil. But I may make it for New years. Using a lil bit of black eyed peas. (Following tradition)

Actually, I love making black bean soup. My kids love it too. Their dad is from Guatemala and this is a very traditional soup. I make mine almost identical to yours except I add carrots and cilantro. We sometimes serve it over rice or with (low fat sour cream - a dollop on top). I think I may have to make this now as I haven't for some time.

Ah yes that sounds good. Ive spent a little time in Honduras. I'll have to try to remember some of the flavors I've had there. Next time I will add carrots to it! I have a feeling next time will be very soon!

Sounds good! I am going to try this!

So i tried it tonight . I added my pb and chocolate protein powder cause it's what i had. Can't really taste the protein powder. The black bean soup is great. Put some in freezer already. Just yummy. Can i give it to hely to put on the FB recipe group she has, or you can.

Wendy

Oh Im gonna make this ....I love black beans !

thank you

By all means.share! So Glad you liked it

thanks

wendy

Black Bean Soup

I am only on day 8 post op & tired of regular liquids so I whipped this up & actually forgot I just had a lap band sewn in cause it tastes so good! (You can control the stage by adding more water' date=' blending or not blending).

2 26 oz cans Black Beans

12 oz chicken or Vegetable stock

1/2 scoop of unflavored Protein powder

1 medium onion - chopped

2 tsp minced garlic

1 medium bell pepper - chopped

1 tsp sea salt

1/2 tsp ground cumin

1/4 tsp Garlic powder

1 tbs lemon juice

Additional Garlic powder to taste

1/4 c Low fat mild cheddar cheese (optional to garnish)

Combine Chicken stock (or vegetable stock), onion, garlic, and bell pepper in large pot. Bring to a boil and simmer for 10 minutes.

Add 2 cans of beans (do not drain), salt, cumin, garlic powder and lemon juice.

Cook for additional 7 minutes.

Remove from heat.

Puree in blender, food processor or with hand held blender.

Add 1/2 scoop of Protein Powder and continue blending until completely dissolved.

Return mixture to pot. Add extra garlic powder to taste.

Top with 1/4c cheddar to garnish and enjoy. Portion into stage-sized meals & Freeze extras for future use.

(I used organic Chicken broth ,Bushs Black Beans and GNC unflavored whey protien powder)[/quote']

Remember Greek yogurt can replace sour cream. It has the same texture, similar taste (I can't really tell the difference) and adds protein!

I am a horrible cook and have a couple questions:

1. Do the skins from the beans and peppers not get stuck in the band?

2. Is it still necessary to puree if you're not on mushies? I mean, is pureeing what makes it a soup as opposed to just a pot of beans?