Instant Black Bean Soup

Instant Black Bean Soup Recipe
Photo: Randy Mayor
Preparation time: 3 minutes

Try serving this with toasted tortilla wedges.

Yield:

5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 212
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 14.7 g
Carbohydrate 28.7 g
Fiber 5.4 g
Cholesterol 13 mg
Iron 2.9 mg
Sodium 411 mg
Calcium 163 mg

Ingredients

2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro

Preparation

Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.

October 1999