Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful.

Recipe by MyRecipes January 2014

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Recipe Summary test

prep:
25 mins
cook:
45 mins
total:
70 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.

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  • Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.

  • Spoon soup into bowls, top with yogurt and cilantro and serve.

Nutrition Facts

302 calories; fat 5g; saturated fat 1g; protein 19g; carbohydrates 55g; fiber 16g; sodium 1052mg.
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