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• Sour cream, optional garnish
• 1 avocado, pitted, peeled and sliced, optional garnish
• Fresh cilantro leaves, optional garnish
Preheat oven to 400 degrees.
Put garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap in foil. Put tomatoes in a baking dish. (If using fresh tomatoes, cut them in half and put them cut side down in the dish.) Season with salt and drizzle with olive oil. Roast the tomatoes and garlic in the oven until soft, fragrant and brown, about 20 minutes.
Place beans and their broth in a soup pot and warm over low heat.
Warm 2 tablespoons olive oil in a medium heavy skillet over medium-high heat. Add onion, chile and carrot and saute until fragrant and beginning to caramelize, about 10 minutes.
Add onion mixture, cumin, oregano, cayenne and chicken or vegetable broth to the beans.
Peel roasted garlic cloves. Chop garlic cloves and tomatoes coarsely and add to the beans. Season with salt and pepper to taste. Bring soup to a simmer over medium-low heat and cook till the vegetables are soft and the flavors are blended, about 15 minutes. Let soup cool slightly.
Transfer about half the soup to a blender. Blend until smooth. Return to the soup to the pot, stir and adjust the seasoning.
Ladle soup into warm bowls and garnish with sour cream, avocado slices and cilantro, if desired.
Nutrition information per each of 8 servings:
Calories 124 Fat 2 g Sodium 220 mg Saturated fat 0 g
Carbohydrates 20 g Calcium 37 mg
Protein 7 g Cholesterol 0 mg Dietary fiber 7 g
Diabetic exchanges per serving: 1½ bread/starch, ½ lean meat.