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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Black beans are a huge family favorite. My 19-month-old son eats the beans right out of the can, so I always set some aside for him. —Vicki Miller, Powell, OH Ingredients:
1/4 cup chopped red onion |
1/4 cup water |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
2 (15-ounce) cans black beans, rinsed, drained, and divided |
2 teaspoons fresh lime juice |
cooking spray |
1/4 cup (2 ounces) finely chopped reduced-fat ham (such as hormel) |
Directions:
1. Combine first 5 ingredients in a large saucepan. Add 1 1/2 cans beans; bring to a boil. Reduce heat, and simmer 15 minutes. Place bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Return soup to pan. Add remaining 1/2 can of beans to pan; cook 2 minutes. Stir in juice; set aside.
2. Heat a small nonstick skillet over medium heat. Coat pan with cooking spray. Add ham to pan; cook 2 minutes or until lightly browned. Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon ham.
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