Secret Recipes

Black Bean and Onion Soup

• 1 cup black beans, rinse and drain
• 1/4 cup onion, chopped
• 2 Tbsp celery, chopped
• 3 Tbsp green onion, chopped
• 1 Tbsp garlic, minced
• 1 tsp gingerroot, shredded
• 1 1/2 tsp ground black pepper
• 6 oz spinach leaves, stemmed and washed
• 4 Tbsp non/low-fat sour cream
• 2 Tbsp cilantro, chopped
• 6 cups water

In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally. Lower the heat, cover and simmer for 45 to 60 minutes. Place the spinach leaves in a saute pan at medium-high heat. Stir for 2 to 4 minutes.

Chop the cooked spinach. Set aside. Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving and sprinkle with cilantro.

Servings:

6