Black Bean and Tomato Soup recipe

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Ingredients

1 (15 ounce) can black beans, undrained
1 cup low-sodium chicken broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
⅓ cup plain yogurt
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro

Nutrition Info

236.6 calories
carbohydrate: 42.3 g
cholesterol: 2.2 mg
fat: 1.5 g
fiber: 15.9 g
protein: 15.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1142.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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