Black Bean and Onion SoupMakes: 6 servings 1 cup black beans, rinse and drain 1/4 cup onion, chopped 2 tablespoons celery, chopped 3 tablespoons green onion, chopped 1 tablespoon garlic, minced 1 teaspoon gingerroot, shredded 1 1/2 teaspoons ground black pepper 6 ounce spinach leaves, stemmed and washed 4 tablespoons non/low-fat sour cream 2 tablespoons cilantro, chopped 6 cups water In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes. Place the spinach leaves in a saut? pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside. Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro. |