Black Bean Soup with Chicken Quesadillas

It seems like just in the last few years I have discovered and fallen in love with beans. I keep my pantry stocked with all sorts of beans, and I cook with them constantly. They are so healthy, filling, flavorful and inexpensive. They are also great because there are never ending ways to make them. I fell in love with this soup instantly. It was actually the first time I had ever cooked with a dried bean before, usually I just used the canned ones. I really can't tell you if there is a difference, but it is nice to know that you are using beans that haven't already been pumped full of sodium. If anyone does try this soup with canned beans though, let me know how it worked out. I also used this soup to make an incredible rice and beans dish which I will add shortly.

The chicken quesadillas were a last minute decision to go with the soup. I wish I could give you a mind blowing recipe for them, but in all honesty they are pretty much chicken, cheese and tortilla. HOWEVER, I added a freshly bought salsa verde, and chopped cilantro in mine, and it was heaven. I know that there are all sorts of delicious, and much fresher salsa verdes out there, but Pace has a new one that is really really good. I eat it with my chips now instead of red salsa.


Okay, enough talking, more cooking!

Black Bean Soup
Found in Cooking Light March 2009

Ingredients

1 pound dried black beans
4 cups chicken broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped (jalapeno worked just fine)
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced fat sour cream
Cilantro sprigs (optional)

Directions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours, drain.

2. Combine beans, broth, and next 5 ingredients (through chile) in a slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Serve with sour cream and cilantro if desired.

Serves 6: 1 serving 1-1/2 cups soup and 1-1/2 teaspoon sour cream

Per serving: 288 cal, 2.3g fat, 18.5g fiber, 2.9mg chol, 4.6mg iron, 581mg sodium

Points per Serving: 5