Mayan Black Bean Soup

Makes 8 to 10 servings

Per serving (1/8 of recipe): 186 calories; 1 g fat; 0.2 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 11.6 g protein; 34.9 g total carbohydrates; 7.8 g sugar; 11.7 g fiber; 204 mg sodium; 80 mg calcium; 4.1 mg iron; 26.6 mg vitamin C; 147 mcg beta-carotene; 1.1 mg vitamin E

Directions

• 2 cups dry black beans (replace with 4 cups canned, if desired)
• 8 cups water
• 1 onion, chopped
• 1 green or red bell pepper, seeded and chopped
• 1 teaspoon minced garlic
• 2 16-ounce cans chopped tomatoes
• 1 4-ounce can diced green chilies
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon crushed red pepper
• 1/4 cup chopped fresh cilantro

For dry beans:
Place beans and water in a large pot.
Bring to a boil, cover, and reduce heat.
Simmer for 1 hour, then add remaining ingredients, except cilantro.
Cook until beans are tender, about 2 hours.
Add cilantro just before serving; mix in well and let rest, covered, for about 5 minutes.
Hint:
This is great to make in a slow cooker.
Put everything into the pot, except cilantro, early in the morning.
Turn the cooker onto high heat, cover, and let it cook all day.
Add cilantro just before serving.
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Recipe from Mary McDougall of the McDougall Program;
 www.drmcdougall.com