Wednesday, February 9, 2011

Get In Shape Girl Black Bean Soup

Remember Get In Shape Girl, that wonderful old Hasbro chestnut of the '80s?  I do and I have many fond memories of suiting up in my totally rad leotard and sweatband to rock out with some sweet Michael Jackson tunes on my Get In Shape Girl mat. 


Oh how times have changed, now I rock out to sounds of the "Real Housewives of Beverly Hills" in a desperate attempt to forget that I am actually pumping away on an elliptical machine instead of sitting on the couch in my pj's, eating fistfuls of Cheetos. Inexplicably, this mental trick has actually worked and now I find myself looking forward to Friday nights at the gym. I know it's kind of lame to spend Friday night at the gym, but if you lived in NY and had to throw an elbow just to get through the crowd of anxious people waiting for a machine on a Monday night you would understand my Friday night enthusiasm.  Plus there's something indulgent about starting the weekend off right, like it gives you a free pass to eat nachos and beer to your heart's content on Saturday and Sunday.

So in the spirit of a healthy Friday night, here's an easy and healthy favorite to help you jumpstart your weekend!

Get In Shape Girl Black Bean Soup

1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can lowfat chicken broth
1 jalapeño, seeded and minced
1 small onion, diced
1 tbsp olive oil
1 tsp cajun seasoning
2 tbsp hot wing sauce (more or less to taste)
2 drops liquid smoke (be careful not to add too much, it is powerful stuff)
1 avocado (sliced or diced)
1 6 oz container lowfat Greek yogurt
  1. Heat oil in a medium saucepan. Add onion and saute until onion is soft. Add jalapeño and cajun seasoning and continue to cook, stirring frequently for about 1 minute.
  2. Add beans, chicken broth, hot sauce and liquid smoke.  Bring to a boil and then reduce heat and simmer over medium low heat (stirring ocasionally) for about 20 minutes or until flavors combine and beans soften.
  3. Carefully pour mixture into blender, put the lid on but leave off the middle portion of the lid to allow steam to escape.  Cover the hole by loosely holding a kitchen towl over the opening to avoid spillage. Pulse a few times until desired consistency (i.e. thickening the soup but not so much that it becomes a baby food puree).
  4. Serve immediately with avocado and a dallop of Greek yogurt.

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