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 caloriescarbohydrate: 42.3 gcholesterol: 2.2 mgfat: 1.5 gfiber: 15.9 gprotein: 15.7 gsaturatedFat: 0.5 gservingSize: -sodium: 1142.6 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Tomato Soup
Directions
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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.