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)

Untamed, one more question: how much is a serving? 1 cup?

At first I pureed the whole batch. Second time I made it I pureed half the batch and left the other alone and combined it. When I prepped the peppers I did a nice chop, not quite minced but not big chunks either. I Chewed really well even if it felt like minimal chewing was required (i try to chew everything to death now). Nothing got stuck.

Yes, One serving is 1cup.

banded 12/19 . Louisiana.

Remember Greek yogurt can replace sour cream. It has the same texture' date=' similar taste (I can't really tell the difference) and adds protein![/quote']

I did not know that! Thanks for the tip!