Hearty black bean soup becomes a welcoming meal with the addition of shrimp. Best of all, it takes only 20 minutes start to finish.
This is the type of meal you can make without a trip to the supermarket. Keep canned beans (any type can be used), frozen shrimp, canned tomatoes and chicken broth on hand.
• Any type of canned tomatoes can be used.
• Diced fresh onions can be found in the produce section of the supermarket.
• Hot pepper sauce is added at the end. The heat is up to you.
Black Bean Soup With Shrimp
Yield 2 servings. Recipe by Linda Gassenheimer
1 tablespoon olive oil
3/4 pound peeled shrimp
1 cup fresh diced onion
2 teaspoons minced garlic
2 cups rinsed and drained canned black beans
1 cup drained, low-sodium canned diced tomatoes*
1 cup fat-free, low-sodium chicken broth
1 cup water
1 teaspoon ground cumin
Salt and freshly ground black pepper
Several drops hot pepper sauce
2 tablespoons chopped cilantro (optional)
Heat oil a large saucepan over medium-high heat. Add shrimp and saute 2 minutes, turning after one minute, or until they turn pink. Remove to a plate. Add the onion and saute 1 minute. Add the garlic, black beans, tomatoes, chicken broth, and water. Bring to a boil and cook 10 minutes. Add cumin, salt and black pepper to taste. Return shrimp to saucepan for a few seconds to warm through. Add hot pepper sauce or place on the table for each person to add. Serve in large soup bowls and sprinkle cilantro on top.
Per serving: 530 calories, 100 calories from fat, 11.2 g total fat, 1.8 g saturated fat, 5.6 g monounsaturated fat, 258 mg cholesterol, 566 mg sodium, 55.5 g carbohydrate, 17.5 g dietary fiber, 5.4 g sugars, 53.4 g protein