Source: dLife

A quick black bean and cayenne pepper soup.

Servings

1 tsp olive oil
1 small onions , minced
30 oz canned black beans , 1 can drained (2 cans)
1.5 cup low fat unsalted chicken broth
0.5 cup red wine (dry)
1 pinch black pepper
1 tsp ground cayenne (red pepper)
6 tbsp reduced fat sour cream
1 pinch fresh cilantro (or parsley sprigs)

1 Heat the oil over a medium-high heat.
2 Mix in the onion and sauté for 5 minutes.
3 Add in drained can of beans and chicken broth (let sit together for 5 minutes).
4 Blend the other can of beans with the bean liquid.
5 Add soup.
6 Add red wine, ground pepper, and cayenne pepper and let simmer for 10 minutes.
7 Garnish with sour cream and parsley or cilantro sprigs.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.