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1
In a stockpot, heat the oil over medium-high heat, swirling to coat the bottom.
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2
Cook the onions for 3 minutes, or until soft, stirring frequently.
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3
Reduce the heat to medium.
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4
Stir in the celery and garlic.
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5
Cook for 4 minutes, stirring frequently.
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6
Stir in the beans and reserved liquid.
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7
Stir in the remaining ingredients except the sour cream.
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8
Increase the heat to high and bring to a boil.
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9
Reduce the heat and simmer, covered, for 25 minutes.
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10
Remove from the heat.
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11
In a food processor or blender, process the soup in batches until smooth.
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12
Serve with dollops of sour cream.
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13
(Per serving)
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14
Calories: 146
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15
Total fat: 1.5g
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16
Saturated: 0.0g
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17
Trans: 0.0g
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18
Polyunsaturated: 0.0g
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19
Monounsaturated: 1.0g
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20
Cholesterol: 2mg
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21
Sodium: 43mg
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22
Carbohydrates: 30g
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23
Fiber: 9g
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24
Sugars: 9g
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25
Protein: 8g
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26
Calcium: 122mg
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27
Potassium: 658mg
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28
1 1/2 starch
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29
2 vegetable
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30
1/2 very lean meat