Black Bean Soup

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 All You

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 55g
  • Fiber: 16g
  • Cholesterol: 0.0mg
  • Sodium: 1052mg

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. 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. 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. 3. Spoon soup into bowls, top with yogurt and cilantro and serve.
Also featured in: All You, June 2012
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