Yield: 4 servings
|⅔ cup||Black beans|
|3 tablespoons||Onions; chopped|
|2 tablespoons||Celery; chopped|
|1 teaspoon||Garlic; chopped fine|
|1 teaspoon||Fresh ginger; grated|
|1 tablespoon||Orange zest|
|Pepper, ground fresh|
|5 ounces||Spinah leaves; cleaned|
|4 tablespoons||Non fat yogurt|
|8 xes||Orange segments|
|1 tablespoon||Cilantro; chopped|
Sort, wash, and drain the black beans. In a heavy sauce pot combine the beans, onions, celery, garlic, ginger, orange zest, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for 1 hr. or until the beans are fully cooked(will vary with age and type of black beans.) Meanwhile, carefully wash the spinach leaves to remove all sand and grit. Place the washed leaves in a heated teflon suate pan.
Stir until they are wilted but still bright green, 2-3 mins. Add pepper and cool. Mince the cooked spinach and set it aside. Spoon one third of the black beans into a blender or food processor. Puree until completely smooth and transfer back to the soup. Stir the spinach into the soup, return to a simmer, and serve immediately.
Ladle the soup into shallow rimmed soup plates. Spoon nonfat yogurt into the centre of each, garnish with 2 orange segments, and sprinkle with fresh cilantro.
Serving size: 1½ cups, 133 cals, ⅖ grams fat, 0.3 mg cholesterol,41.mg sodium. By Hubert Keller From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95