This is a zippy Southwestern-flavored black bean soup. We make it with
canned beans so it comes together in minutes. If you have leftovers,
pack them up in individual serving containers for lunch the next day.
4 servings, about 1 1/4 cups each
Active Time: Total Time:
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion
and cook, stirring, until beginning to soften, 2 to 3 minutes. Add
chili powder and cumin and cook, stirring, 1 minute more. Add beans,
water, salsa and salt. Bring to a boil; reduce heat and simmer for 10
minutes. Remove from the heat and stir in lime juice.
Transfer half the soup to a blender and puree (use
caution when pureeing hot liquids). Stir the puree back into the
saucepan. Serve garnished with sour cream and cilantro, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.
4 g fat
( 0 g sat , 2 g mono
0 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 408 mg sodium; 535 mg potassium. Nutrition Bonus: Folate (22% daily value), Iron, Potassium & Vitamin C (15% dv). Carbohydrate Servings: 1 1/2 Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat