diabetic cuban black bean soup

Name: Diabetic Cuban Black Bean Soup
Prep time: 1 h 10 min
Cook time: 1 h
Yield: 4
Cuisine: Cuban
Ingredients: SOUP:; 1 cup(s) dried black beans, rinsed and picked over; 1 slice(s) turkey bacon; 1 large clove garlic, minced; 1/2 large onion, minced; 1/2 large red bell pepper, cored and diced; 1/2 teaspoon(s) ground cumin or to taste; 1/2 teaspoon(s) dried oregano or to taste; 1/4 teaspoon(s) dried thyme leaves or to taste; 3 cup(s) fat-free, reduced-sodium chicken broth; 1/2 can(s) (14.5 oz.) diced tomatoes, undrained; 1/2 tablespoon(s) fresh lime juice; - hot pepper sauce to taste (optional); - kosher salt and fresh-ground black pepper to taste; GARNISH; 1/4 cup(s) nonfat sour cream or nonfat plain or greek-style yogurt

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A healthy and good tasting soup. The bacon strip is optional in my mind and I tend not to use it as I'm not a bacon fan and if I open a package then I'm faced with using the rest of it and I usually toss at least 95% of it out.

yield 4 serving(s)

prep time 1 Hr 10 Min

cook time 1 Hr

method Stove Top

Ingredients For diabetic cuban black bean soup

SOUP:
1 c

dried black beans, rinsed and picked over
1 slice

turkey bacon
1 lg

clove garlic, minced
1/2 lg

onion, minced
1/2 lg

red bell pepper, cored and diced
1/2 tsp

ground cumin or to taste
1/2 tsp

dried oregano or to taste
1/4 tsp

dried thyme leaves or to taste
3 c

fat-free, reduced-sodium chicken broth
1/2 can

(14.5 oz.) diced tomatoes, undrained
1/2 Tbsp

fresh lime juice
hot pepper sauce to taste (optional)
kosher salt and fresh-ground black pepper to taste
GARNISH
1/4 c

nonfat sour cream or nonfat plain or greek-style yogurt

How To Make diabetic cuban black bean soup

1
Place the black beans in a saucepan, and cover completely with water. Bring to a boil and boil for 2 minutes. Cover and set aside off heat to soak for at least 1 hour or overnight. Drain and rinse the beans under cold water, and set aside.

2
Add the chopped bacon to a large pot, and cook over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside. (You may need to add a tsp or two of canola or olive oil if the pot is to dry)
3
Add the garlic, onions, and red peppers to the pot. Saute over medium heat for about 7 to 8 minutes until the vegetables are lightly browned. Add in the cumin, oregano, and thyme. Saute for 1 minute.
4
Add in the broth, tomatoes, and reserved black beans. Bring to a boil. Lower the heat, and simmer, partially covered, for 1 hour or until the beans are tender.
5
Remove the pot from the heat. Add about 1 cup of the bean soup to a food processor or blender, and process until the mixture is smooth. Add pureed mixture back in the pot. Add in the lime juice and hot sauce. Season with salt and pepper.
6
To serve: Top each bowl with some reserved bacon pieces and a dollop of sour cream or yogurt.
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