Black Bean Soup with Spicy Black Beans

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 8%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.8g
  • Carbohydrate: 56.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 445mg
  • Calcium: 0.0mg


  • 2 cups Spicy Black Beans
  • 3/4 cup canned no-salt-added chicken broth, undiluted
  • 1/2 tablespoon no-salt-added tomato paste
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 2 teaspoons dry sherry
  • 1 teaspoon lemon juice
  • 2 tablespoons nonfat sour cream alternative


  1. Position knife blade in food processor bowl; add first 5 ingredients. Process until smooth, scraping sides of processor bowl once. Transfer bean mixture to a small saucepan; cook over medium heat just until hot. Stir in sherry and lemon juice. To serve, ladle soup into 2 bowls, and top each serving with 1 tablespoon sour cream.
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