Black Bean Soup Recipe - 4

Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful.

Yield:

Serves 6

Cost per Serving:

$2.06

Recipe from

Recipe Time

Prep: 25 Minutes

Cook: 45 Minutes

Nutritional Information

Calories 302

Fat 5 g

Satfat 1 g

Protein 19 g

Carbohydrate 55 g

Fiber 16 g

Cholesterol 0.0 mg

Sodium 1052 mg

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Ingredients

1 1/2 tablespoons canola oil

1 medium onion, diced

3 cloves garlic, minced

1 medium red bell pepper, seeded and diced

4 carrots, diced (about 1 cup)

3 ribs celery, thinly sliced

1 tablespoon chili powder

1/2 teaspoon cumin

6 cups low-sodium chicken broth

4 15-oz. cans black beans, drained and rinsed

Salt and pepper

6 tablespoons low-fat Greek yogurt

2 tablespoons chopped cilantro

Preparation

1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.

2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.

3. Spoon soup into bowls, top with yogurt and cilantro and serve.

January 2014

Also featured in: All You, June 2012;