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Small-Batch Black Bean Soup

soups, vegetables

1 teaspoon olive oil
1 small onion; chopped
1 clove garlic; minced
2 cup tomato or vegetable cocktail juice
1 cup canned black beans; drained and rinsed
pinch hot pepper flakes; (optional)
1 cup frozen corn kernels

Serve this soup with a dollop of low fat sour cream, thin avocado slices, shredded Monterey Jack cheese, or chopped fresh coriander. In saucepan, heat oil over medium heat; cook onion and garlic, stirring often and adding up to 2 tbsp water to prevent sticking, for about 7 minutes or until softened. Add tomato juice, beans and hot pepper flakes (if using); bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in corn and heat through.

Contributor: Canadian Living Magazine - October, 1998

Yield: 2 servings

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