Black Bean and Tomato Soup
"This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later."
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 small onion chopped
- 2 teaspoons ground cumin
- cooking spray
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans undrained
- 1 cup low-sodium chicken broth
- 1 (15 ounce) can black beans undrained
- 1 (10 ounce) can diced tomatoes with green chile pepper
- 1/3 cup plain yogurt (optional)
- 4 teaspoons lime juice
- 1/4 teaspoon red pepper flakes (optional)
- Carbohydrate 40.1439905826612 g
- Cholesterol 2.627625 mg
- Fat 1.00835709411709 g
- Fiber 14.7019522815131 g
- Protein 14.5025601688602 g
- Saturated Fat 0.459430841419869 g
- Serving Size 1 1 (388g)
- Sodium 1023.17384386668 mg
- Sugar 25.4420383011481 g
- Trans Fat 0.0876152337558996 g
- Calories 232 calories
Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth. Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
