2 14 oz. cans of black beans
28 oz. (2 cans) of water
1 Tbsp. finely chopped jalapeno
2 Tbsp. finely chopped roasted red pepper
1 tsp. corn starch
Salt & pepper (to taste)
½ cup low fat shredded cheddar cheese (optional)
½ cup low fat sour cream (optional)
1 sliced avocado (optional)
In a med. sauce pan set to med. heat stir in the 2 cans of black beans and one can of water. Add chopped jalapeno, roasted red pepper and another ½ can of water and heat on med. to low heat, while stirring. Cook for 10-15 minutes.
In one can (half filled with water) stir until completely mixed 1 tsp. of corn starch – making rue. Slowly, while stirring, add the rue to the pan to thicken the soup.
Serve alone or with (optional) toppings of low fat shredded cheese, light sour cream or avocado.
Note from Karen: I came up with this recipe through a few trials . This final recipe was exactly like the one that I really liked from a local bread, soup, salad and sandwich restaurant, where they have the best Black Bean soup, next to mine! For Diabetic/Friendly, use less or none of the shredded cheese or sour cream, or just top with grated Parmesan cheese.