Red Pepper & Black Bean Soup with Cilantro-Cream Swirl
The flavors of the Southwest are combine in this elegant, beautiful soup, spicy with cayenne and black pepper.
  • 1/2 cup (loosely packed) cilantro sprigs
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon skim milk
  • 5 large red bell peppers, cut lengthwise into flat panels
  • 1-1/2 teaspoons olive oil, preferably extra-virgin
  • 2 large onions, sliced
  • 3 garlic cloves, sliced
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2-1/2 cups water
  • 1 can (10-1/2 ounces) black beans, rinsed and drained

1. Preheat broiler.

2. Meanwhile, in food processor or blender, puree cilantro, sour cream, and milk. Transfer to a bowl and chill until serving time.

3. Place bell pepper panels, skin-side up, in a single layer on a jelly-roll pan and broil about 5 inches from heat for 10 minutes, until peppers are tender and lightly charred. Remove from heat and let cool; peel off skins.

4. In Dutch oven, heat oil over medium-high heat. Stir in onions, garlic, salt, black pepper, and cayenne, and saute until onions are softened slightly, about 2 minutes.

5. Add bell peppers and water to pan; cover and bring to a boil. Reduce heat to medium-low and simmer until peppers and onions are very tender, about 10 minutes.

6. In food processor or blender, puree soup. Return puree to saucepan. Add beans and cook over medium heat until warmed through. Ladle soup into bowls and top each serving with a dollop of cilantro cream.

Nutritional Information
Per serving: 167 calories, 4.6g total fat, 1.3g saturated fat, 2.4g monounsaturated fat, 0.3g polyunsaturated fat, 5.9g dietary fiber, 7g protein, 27g carbohydrate, 5mg cholesterol, 553mg sodium.
Good source of: beta-carotene, fiber, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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