1 tsp olive oil
1 small onion, minced
2 15-oz cans black beans, 1 can drained
1 ½ cups low-fat, reduced-sodium chicken broth
½ cup dry red wine
Fresh ground pepper to taste
1 tsp cayenne pepper
6 Tbsp reduced-fat sour cream
Cilantro or parsley sprigs
1. In a stockpot over medium-high heat, heat the oil. Add the onion and sauté for 5 minutes.
2. Add the drained can of beans and chicken broth. Simmer for 5 minutes.
3. Puree the other can of beans with the bean liquid in a blender or food processor. Add to the soup. Add the red wine, ground pepper, and cayenne pepper and simmer for 10 minutes. Garnish with sour cream and parsley or cilantro sprigs.