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Oxmoor House Photo by: Oxmoor House

Smoky Black Bean Soup with Avocado-Lime Salsa

The rich avocado topping is the secret ingredient in this recipe. It soothes the slow burn from the smoky chipotle heat and adds a burst of fresh flavor.

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
  • Cook time: 15 Minutes
  • Prep time: 3 Minutes

Ingredients

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup water
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1/2 cup chipotle salsa

Preparation

1. Place beans in a medium saucepan. Mash beans slightly with a potato masher. Stir in water and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes. Uncover, and cook 2 minutes or until soup is slightly thickened. Ladle soup evenly into each of 4 bowls; top evenly with Avocado-Lime Salsa, and, if desired, sour cream.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 5.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.4g
  • Carbohydrate: 29.7g
  • Fiber: 11g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 572mg
  • Calcium: 60mg
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