Quick, simple, and oh so good!
Smoky Black Bean Soup with Avocado-Lime Salsa
Oxmoor House
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.
Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
Recipe from
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Recipe Time
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Prep Time:
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
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
- 1 teaspoon ground cumin
- Avocado-Lime Salsa
- Reduced-fat sour cream (optional)
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.
Smoky Black Bean Soup with Avocado-Lime Salsa Recipe at a Glance
- COURSE: Soups/Stews
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
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