Black Bean Soup with Israeli Couscous

Black Bean Soup with Israeli Couscous

Ingredients

2 tsp. olive oil
1/2 cup chopped onion
2 garlic cloves finely minced
1/2 cup uncooked Israeli couscous
1 tsp. ground cumin
3 cups vegetable broth
2 (15 oz.) cans black beans, rinsed and drained
1 tsp. minced canned chipotle chiles in adobo sauce
1 (14.5 oz.) can no salt added stewed tomatoes, with juices
2 Tbsp. sliced green onions
1/4 cup cilantro, roughly chopped for garnish
Low fat sour cream for garnish

How we make it

Heat oil in medium saucepan over medium heat. Add onion,
garlic and couscous. Cook 5 minutes, stirring frequently.
Add cumin.

Add broth and bring to a boil. Cover, reduce heat to low and
simmer 5 minutes.

Add beans, chiles and tomatoes. Cover and simmer 4 minutes
or until the couscous is tender.

Serve with green onions, cilantro and sour cream.

Makes 4 servings

Per serving: 290 calories, 2.5 g total fat (0 g saturated fat),
52 g carbohydrate, 15 g protein, 13 g dietary fiber, 380 mg sodium.