Black Bean Soup

This receipe comes out of the book Before & After by Susan Maria Leach.
WLS- 1/2 cup portion: Calories 62, Fat 2.5 grams, carbs 7.5 gr, and 3.5 protein.

Ingredients:
1 Tbs olive oil
1 small onion chopped ( I did quarter of onion and it was plenty)
2 garlic cloves chopped
1 15 ounce black beans, rinsed and drained
3 cups chicken stock or low sodium chicken broth( I used low sodium)
1/2 cup mild roasted tomato salsa ( Book recommends Newman's Own and Goya salsa, but I used Pace mild salsa)
Kosher Salt and Freshly ground pepper ( regular for me)
1/2 cup reduced fat sour cream
Shredded Chedder, chopped cilantro, sliced green onions for serving

Heat Oil in a large skillet , saute the onion and garlic lightly until browned. Add the beans, stock and salsa and season with Salt and pepper . ( Don't season till end, the garlic and onion give plenty of seasoning). Bring the soup to a boil and simmer for 10 minutes, until soup thickens lightly. Puree the soup with a blender until smooth and creamy. ( I pulsed my 5 times). Be careful when pureeing hot liquids because of the steam. Always cover lid with kitchen towel.
Reheat the soup before serving and whisk in sour cream. Now check the seasoning and add salt if needed. Ladle the soup into bowls and garnish with Cheddar, cilantro and green onion. Hot sauce may be added for taste. For WLS- a pinch of cheese per 1/2 cup serving.
For families, serve with freshly baked bread, or tostada quesadillas and a side salad.

Bariatric portion at this point is 2 oz per serving, enjoy !