Delicious Black Bean Soup

I made this Soup last night for my puree stage of post-banding. It was SOOO easy and sooo good. I calculated the nutrition facts so we have that as well for tracking. This recipe makes about 8 cups and you could totally cut the recipe in half if you don't want so much. I have a non-bandster roommate and I wanted lunch for this coming week.

4 cans of Bush Black Beans (regular flavor)

3tbsp olive oil (extra virgin)

2 medium onion, chopped

4 cups of Progresso Low Sodium Chicked broth

3 medium stalks of celery

4 cloves of garlic, minced

1 cup 2% lowfat milk

1 tsp cumin

Salt, pepper, cayenne, tabasco to taste (if wanted)

In saucepan sautee the onion, garlic and celery for about 5 minutes until soft. Add beans, broth, salt, pepper and cumin and let come to a boil. Once boiling turn down to simmer and let simmer partially covered for about 30 minutes. Let cool slightly and transfer small bits at a time to the blender and puree. Once all is pureed transfer back to pot and add the 1 cup of milk to make cream! Serve, refrigerate or freeze.

Tip - I found it didn't need extra salt and I did add pepper and a small amount (1tsp) of Tapatio (it's like tabasco).

It's sooo good!

8 servings at 1 cup

Calories = 193.3

Fat = 5.125g

Protein = 12.2g

Let me know if you like it.