Soup is such a comfort food for me during the winter months here in Colorado. This black bean soup will really warm you up. The shrimp pico de gallo on top adds a splash of flavor and freshness. A bowl of this soup with the pico de gallo is only 262 calories! Adding a nice slice of French bread on the side wouldn’t scare me in the least bit!
Shrimp Pico De Gallo:
10 Ounces fully cooked small-medium shrimp
2 teaspoons olive oil
1/4 teaspoon Black Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sea Salt
Zest of 1 lime
1/2 teaspoon Ancho Chili Powder
1 Roma Tomato, diced
1 Tablespoon Cilantro, chopped
1 Tablespoon Lime Juice
In a medium bowl, whisk olive oil, lime juice, lime zest and all dry seasonings. Add shrimp and tomato to bowl and toss until well-coated. Cover and place in refrigerator while you prepare the soup.
Servings: 4 * Calories Per Serving: 64 * Fat: 2.9 g * Carb: 3.7 g * Fiber 0.9 * Protein: 6.6 g * Sugar: 1.5 g * Sodium: 191 mg * Cholesterol: 55 mg
Black Bean Soup:
2 cans no salt black beans, rinsed
20 ounces vegetable stock
1 16-ounce can diced fire roasted tomatoes
6 slices Canadian bacon, diced
1 teaspoon olive oil
1 teaspoon Worcestershire
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
1/4 teaspoon sea salt
3 cloves of garlic, minced
1 large shallot, diced
1/2 teaspoon cumin
1/4 teaspoon chipotle powder
2 tablespoons cilantro, chopped
1 jalapeno, minced
1/2 tablespoon ancho chili powder
Head a large pot over medium heat and add olive oil. When olive oil starts to sizzle, add shallot, garlic, and jalapeno. Once garlic and shallot are slightly browned, add Canadian bacon, pepper, salt, cumin, chipotle powder, and chili powder. Cook for a few minutes until Canadian bacon is slightly brown and then add in black beans, fire-roasted tomatoes, Worcestershire sauce, liquid smoke, and vegetable stock. Increase heat to medium-high and bring to a boil.
Once soup is boiling, reduce heat to medium-low, cover and simmer for 20 minutes. Remove pot from heat and add cilantro. Use immersion blender to make smooth.
Top each bowl with a large spoonful of the shrimp pico de gallo and serve.
Servings: 4 * Calories Per Serving: 198 * Fat: 5.3 g * Carb: 22.6 g * Fiber 6.9 * Protein: 15.4 g * Sugar: 3.3 g * Sodium: 865 mg * Cholesterol: 21 mg