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Ingredientes
- Â Â extra virgin olive oil spray
- 1/2 tsp extra virgin extra virgin olive oil
- 1/4 c. diced red onion
- 2 Tbsp. pale sherry
- 15 ounce canned black beans liquid removed, rinsed well
- 1 c. defatted low-sodium chicken broth
- Â Â (such as Market Broiler (R))
- 1 c. minced stewed tomatoes
- 5Â 1/2 ounce V-8 vegetable juice
- 1/2 c. diced red bell pepper
- 2 x green onions diced
- 1 stalk leafy rib celery diced
- 1/4 c. cilantro
- 1 tsp dry basil
- 1 Tbsp. Western Spice Blend (more or possibly less)
- Â Â or possibly chili seasoning (eg: Durkee's)
- 1 Tbsp. nutritional yeast flakes
- Â Â nonfat plain yogurt (optional) for garnish
Direcciones
- Hot extra virgin olive oil in a nonstick 3-qt saucepan lightly coated with vegetable spray. Add in onions and cook onions over medium heat till soft, 10 min. Increase the heat to high. Add in the sherry; deglaze (1 minute). Add in the remaining ingredients. Bring to a boil; reduce the heat to maintain a steady simmer. Cook for 10 min (longer if time permits). Serve warm with dollop of yogurt.
- Yield: 5 c.
- NOTES : Dinner in a hurry: nutritional yeast boosts the flavor in a short time. Soup also relies on precooked beans and tomatoes. If you skip the sherry, add in another acid - like fruit juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 2 servings | |
| Calories 996 | |
| Calories from Fat 44 | 4% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 4868mg | 139% |
| Total Carbs 168.71g | 45% |
| Dietary Fiber 44.1g | 147% |
| Sugars 24.11g | 16% |
| Protein 73.52g | 118% |
