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Easy, Low-Fat Black Bean Soup

In my eternal quest to incorporate more beans into my diet, I came up with this quick and easy, low-fat black bean soup that I often whip up for lunch on a moment's notice. For added flavor, I'll sometimes dissolve a tablespoon "Better Than Bouillon" chicken base which is a paste that I place somewhere between real chicken stock and a chicken bouillon cube.

2 15.5 ounce cans black beans
1/2 small yellow onion
1/2 package low-fat cream cheese (aka Neufchatel)
1/2 cup chicken broth or
1 T. Better Than Bouillon chicken base diluted with 1/2 cup water
salt & pepper to taste
low-fat sour cream (for garnish)
minced chives (for garnish)

Using a food processor, pulse the onion until minced. Drain and rinse the black beans. Add them to the processor along with the softened cream cheese. Pulse until pureed. Dilute with chicken broth to your desired thickness.

Transfer to a medium saucepot and heat over low flame until thoroughly heated.

Season to taste and garnish as desired.
Serves 2.

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From: Bryan Monzella

Last night I made Black Bean soup with Neuchatel Cheese, onions, garlic, leeks, a pinch of thyme, and the smallest pinch of curry. Awesome. I love Chef Steve says I can "feel confident in the kitchen." Boy is he right!.

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