5-Ingredient, 15-Minute Black Bean Soup

By carvalhohm

Ingredients

• 2 (15-ounce) cans reduced-sodium black beans
• 1 (14.5-ounce) can reduced-sodium chicken broth
• 3/4 cup prepared salsa
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Fresh cilantro and reduced fat shredded cheddar cheese for garnish, optional

Preparation

Step 1

1. Drain and rinse 1 can of the beans. Transfer it to a large soup pot, add the second can of beans with the juice, the broth, salsa, and spices, and puree with an immersion blender until mostly smooth. (Alternately, place all of the ingredients in a blender, puree, and transfer pureed ingredients to the pot.)

2. Place the pot over medium-high heat, and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, stirring occasionally to blend flavors and thicken, for 10 to 12 minutes. Garnish, if desired, with cheese and chopped cilantro.

Marlene Says: To keep sodium in check, use only reduced sodium products and salsa that has no more than 200 mg of sodium per two tablespoon serving. For extra flavor, try using fire-roasted salsa.

Nutrition Information Per Serving: (1 1/3 cups) Calories 190 | Carbohydrate 37g (Sugars 3g) | Total Fat 1g (Sat Fat 0g) | Protein 12g | Fiber 14g | Cholesterol 0mg | Sodium 690mg | Food Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 1/4 Vegetable | Carbohydrate Choices: 2 | Weight Watcher Plus Point Comparison: 4 Smart Points: 0