Try this black bean soup recipes this autumn or winter to help warm up your bones.
This diabetic soup recipe is fairly easy that you can have for lunch, dinner or a midday snack.
Made with black bean which will keep you fuller longer and since it is low on the Glycemic Index it will not spike your glucose level which make this a diabetic friendly recipe.
The ingredients are simple for this warm and tasty black bean soup. This diabetic soup recipes is low in fat and low on the glycemic index which make it a great healthy starter dish to any meal.
Degree of Difficulty
2 cans (19 ounces each) black beans, rinsed and drained (2 cups)
1 3/4 cups chicken broth
1 cup water
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
large pinch of ground red pepper
1 teaspoon olive oil
1/2 large red bell pepper, slivered, plus extra for garnish
1/2 large green bell pepper, slivered, plus extra for garnish
1/2 teaspoon freshly grated lemon zest
1. In a large, heavy saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.
2. Meanwhile, in a small nonstick skillet, heat the oil over medium-high heat. Add the bell peppers, reduce the heat to medium, and cook, stirring frequently, for 4 to 6 minutes, or until softened.
3. Ladle half the soup into a food processor or blender, in batches if necessary, and process until smooth. Return the pureed soup to the saucepan. Add the lemon zest.
4. Ladle the soup into bowls and garnish each serving with some of the bell peppers.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Source: Homestyle Family Favorites Annual Recipes 2008
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