Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 30 ounces | Black beans |
| 2 cups | Chicken broth; fat free |
| 2 cups | Water |
| 1 \N | Whole carrot; sliced |
| 1 \N | Whole yellow onion; chopped |
| 1 \N | Whole idaho potatoes; grated |
| 2 \N | Stalks celery; chopped |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Cumin |
| ⅛ teaspoon | Cayenne |
| 2 tablespoons | Ons; fresh cilantro chopped |
| ⅓ cup | Fresh lemon juice |
| \N \N | Nonfat sour cream |
GARNISH
In a large stock pot combine the beans, broth, water, carrot, onion, potato, celery, oregano, cumin , cayenne and cilantro. Cook over medium heat for 20 minutes.
Stir in the lemon juice just before serving.
Garnish with 1 tablespoon nonfat sour cream.
Per serving (excluding unknown items): 536 Calories; 2g Fat (4% calories from fat); 32g Protein; 101g Carbohydrate; 0mg Cholesterol; 27mg Sodium Recipe by: Miss Daisy Cooks Light Posted to MC-Recipe Digest V1 #987 by jrjet@... (Dot & Tim McChesney) on Jan 6, 1998