I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Thursday, November 18, 2010

Quick Black Bean Soup

This is a good low cal soup, but for us it was a bit thin despite having been blended. I ended up adding 2 cups of lentils to the soup to make it a bit heartier. I also thought the taste was a bit bland so experiment with your spices on this one.

Quick Black Bean Soup

From RealAge

Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD

Nutritional Information
(per serving) 1 c

Total Fat1.81g
Saturated Fat0.24g
Total Carbohydrate46g
Dietary Fiber5.8g

Serves: 8 Edit

Yields: 8 servings


  • 1 tablespoon(s) olive oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 1 carrot, chopped
  • 2 stalk(s) celery, chopped
  • 2 quart(s) (8 cups) low salt vegetable stock or broth
  • 2 can(s) (15 or 16 ounces each) black beans, rinsed and drained
  • 1 teaspoon(s) ground coriander
  • 1/4 teaspoon(s) cayenne pepper
  • 1 tablespoon(s) balsamic vinegar
  • 1 bunch(es) cilantro leaves, chopped


  1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally.
  2. Add garlic, carrot and celery; cook until soft, about 5 minutes.
  3. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.
  4. Stir in vinegar. Transfer to blender or food processor; process to desired consistency.
  5. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.