I thought you might appreciate this delicious recipe for a cold, rainy day, like it is here in Phoenix. This recipe was from Sunset magazine's February issue and I've already made it 3 times. It's a favorite of my husband (he says it tastes like chili) and my son doesn't hate it, so that's progress!
Serves 4, 30 minutes
2 tbsp. vegetable oil
1 cup chopped onion
2 garlic cloves, minced
3 cups vegetable broth
2 cans (15 oz. each) black beans, rinsed
2 jars (4 oz. each) pimientos, drained
1 tsp. each ground cumin and dried oregano
1/2 tsp. kosher salt (I use sea salt)
2 tsp. hot sauce, sach as Tapatio
1 avocado, cubed
Juice of 1 lime
1 orange, peeled and chopped
1/2 English cucumber, chopped
1/4 cup crumbled cotija cheese (note: I substitute Daiya non-dairy cheese)
1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
2. Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
Per 2-cup serving: 336 calories, 45% from fat; 9.7g protein; 17g fat (3.4g sat); 37g carbo (12g fiber); 1350 mg sodium; 7.5mg chol.
Enjoy!
No comments:
Post a Comment