Black Bean Soup

This is one of my fastest, simplest soups. Use fresh cilantro if possible, as it gives this soup a very fresh flavor. Avoid eating this soup with bread, as it already contains all the carbohydrates you need for the meal.

Time: 15 minutes
Makes 4 servings

• 4 cups (2 15-oz cans) or black beans, drained and rinsed and separated
• 2 cups low sodium broth/stock
• 1 cup chuncky salsa (heat depends on preference)
• 1 tbsp. lime juice
• 1 tsp. ground cumin
• 1 tbsp. chili powder
• 1 cup fresh cilantro, stems removed and chopped
• 1 tsp. olive oil
• 1 tbsp. minced garlic
• 1 cup diced onion
• 4 tbsp. low fat sour cream (optional)

1. In a blender, add 2 cups of black beans or 1 can along with broth, salsa, lime juice, cumin and cilantro.
2. In a medium pot, add 1 tsp olive oil and brown the garlic and onion for ~2 minutes.
3. Pour the bean mixture into the pot and stir in the remaining whole black beans.
4. Heat to a boil, then remove from heat. Serve with 1 tbsp. low fat sour cream if desired.

 

Nutrition information per serving: 1 cup of soup and 1 tbsp. low fat sour cream
Calories	Fat	Sat Fat	Sodium	Carbs	Fiber	Sugar	Protein
307	4	0	852	51	10	7	18

 

Cost of recipe (not including sales)
	Per serving	Entire Recipe
Serving
Total

 

Recipe inspired by Old Havana Foods.