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Black Bean Soup

Prep time 9 mins
Cook time 27 mins
Other time 15 mins
Yield 6 servings (serving size: 1 1/3 cups soup and about 2 tablespoons Cucumber-Cilantro Cream)
It's hard to beat the cool cucumber-laced cream on top of this soup, but you can top each serving with 1 tablespoon shredded reduced-fat sharp Cheddar cheese and 1 teaspoon chopped fresh cilantro instead.

Ingredients

  • Cucumber-Cilantro Cream
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 1 1/4 cups chopped red bell pepper (about 1 small)
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can petite-cut diced tomatoes with jalapeños, un-drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cucumber-Cilantro Cream

Nutrition Information

  • calories 162
  • fat 2.8 g
  • satfat 1.2 g
  • protein 9.3 g
  • carbohydrate 31.1 g
  • cholesterol 5 mg
  • iron 3.0 mg
  • sodium 977 mg
  • caloriesfromfat 16 %
  • fiber 8.6 g
  • calcium 91 mg

How to Make It

  1. Prepare the Cucumber-Cilantro Cream.

  2. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.

  3. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.

Oxmoor House Healthy Eating Collection