Shrimp and Black Bean Soup

Contributed By: L. R.


Vegetable cooking spray
2 medium onions, chopped
4 cloves garlic, minced
2 medium tomatoes, peeled, cut into wedges
Three 14 1/2-ounce cans reduced-sodium fat-free chicken broth
1/2 cup water
3 cups cooked dried black beans or
2 15-ounce cans black beans, rinsed, drained
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 bay leaf
8 ounces peeled, deveined shrimp
Salt and pepper, to taste
Finely chopped cilantro, as garnish


Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute onions and garlic until tender, about 5 minutes. Process onion
mixture, tomatoes, and one can chicken broth until smooth; return to
Add remaining two cans broth, water, black beans and herbs to saucepan; heat
to boiling. Reduce heat and simmer, uncovered, 10 minutes, adding shrimp
during last 5 minutes. Discard bay leaf and season to taste with salt and
pepper. Serve soup in bowls; sprinkle with cilantro.
Makes 6 servings (about one and a half cups each).

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