South-of-the-Border Black Bean Soup

Nothing beats the cold than a hot bowl of soup or chili. And if it has a little added kick, that’s even better.

With temperatures closer to seasonal averages than they have been all winter, I thought a pot of chili might be in order. I was thinking about one along the vegetarian line, since we’ve had our share of red meat the past couple of days.

But when Rick Branvold of rural Gilby, N.D., called me today inquiring about a black bean soup recipe that had been in the Herald a few years back, I changed my mind after looking over the recipe.

Branvold, a civilian employee at Grand Forks Air Force Base, said the soup has been a family favorite ever since it was published. He said his wife had called him at work about the recipe, and he was having trouble remembering the exact ingredients, so he decided to give me a call.

Here’s the recipe, which I can’t wait to try again.

South-of-the-Border Black Bean Soup
2 15-ounce cans black beans, rinsed and drained
1 14.5-ounce can no-salt added whole tomatoes, chopped
1 14.5-ounce can diced tomatoes with green chilies
1 14.5-ounce can fat-free lower-sodium chicken broth
2 4-ounce cans whole green chilies, drained and coarsely chopped
1½ cups frozen corn
4 green onions, thinly sliced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried minced garlic
Light or no-fat sour cream, for garnish
Colby-jack reduced fat shredded cheese, for garnish
Baked tortilla chips, for garnish
Place all soup ingredients in slow cooker. Cover and cook on low setting 7 to 9 hours.
Ladle into bowls. Dollop with 1 tablespoon sour cream. Sprinkle one tablespoon shredded cheese over all and crush 4 chips on top.
Yield: Serves 8.
Approximate nutritional analysis per serving: 157 calories, 10 percent of calories from fat, 2 grams fat (trace saturated), no cholesterol, 29 grams carbohydrates, 8 grams protein, 579 milligrams sodium, 9 grams dietary fiber.