This Recipe serves 8

Preparation time: 20 minutes

Cooking time: 1 hour

Ingredients

2 cups dried black turtle beans, soaked

1 strip bacon, dices

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green pepper

1 tablespoon minced jalapeno chili pepper

2 tablespoons Caribbean jerk seasoning blend

freshly ground black peppper

1 clove garlic, minced

6 cups low-sodium canned chicken or vegetable broth

salt to taste

1/4 cup cilantro leaves, for garnish

8 lime wedges, for garnish

4 tablespoons non-fat sour cream, for garnish

Cooking Instructions:

Drain the beans and set aside

Cook the bacon in a 4 quart pot over low-medium heat for 2 to 3 minutes.  Add the onion, celery, green pepper, jalapeno pepper and jerk seasoning, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes.  Add the garlic and cook for 1 more minute.

Add the beans and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.

Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup.  Season with salt and pepper and keep warm.

Serve the soup in warm bowls and garnish with cilantro, limes and a dollop of sour cream.

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

Calories: 243

Protein: 15 g

Sugar: 9 g

Total Fat: 5 g

Saturated Fat: 2 g

Recipe from: foodfit.com