Black Bean Soup

Yield: 6 servings ( Serving Size: servings )
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  • 3 can(s) (15-ounce) Black Beans, Undrained, Divided
  • 1 can(s) (15-ounce) Lower-Sodium Chicken Broth
  • 2/3 cup(s) Chopped Onion
  • 2 cup(s) Chunky Salsa
  • 1/4 cup(s) Cilantro, Chopped
  • 1 tablespoon(s) Ground Cumin
  • 1 Lime (Juice and Zest)
  • Sour Cream (Optional)
  • 1 tablespoon(s) Vegetable Oil


  1. 1. Heat vegetable oil in large a saucepan. Add onions and cumin and cook over medium heat until the onions are tender.

  2. 2. Purée 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.

  3. 3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro. Bring to boil. Reduce heat to low and simmer 30 minutes. Top each serving with a dollop of sour cream and additional cilantro.

  4. Servings: 6

  5. Nutritional facts per serving:
  6. 190 calories, 3 g fat, 9 g protein, 39 g carbohydrates, 11 g fiber, 1070 mg sodium
November 2011

This recipe is a personal recipe added by bcolton and has not been tested or endorsed by MyRecipes.

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