Instant Black Bean Soup

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

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 21%
  • Fat: 4.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.7g
  • Carbohydrate: 28.7g
  • Fiber: 5.4g
  • Cholesterol: 13mg
  • Iron: 2.9mg
  • Sodium: 411mg
  • Calcium: 163mg

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

  1. 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.
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