Southwest Black Bean Soup

Photo by Cary L.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive or canola oil

  • 1

    medium onion, chopped

  • 2

    cloves garlic, finely chopped

  • 1 to 2

    jalapeño chiles, seeded, finely chopped

  • 2

    cans (15 oz each) black beans, rinsed, drained

  • 1

    can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, undrained

  • 1 3/4

    cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth

  • 2

    teaspoons ground cumin

  • 2

    tablespoons chopped fresh cilantro

  • Plain yogurt or reduced-fat sour cream, if desired

  • Lime wedges, if desired

Directions

1. In 4-quart saucepan, heat oil over medium heat. Add onion, garlic and chiles; cook 3 to 4 minutes, stirring occasionally, until tender. 2. Stir in beans, tomatoes, broth and cumin. Heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Remove from heat. Using a potato masher, mash beans until soup reaches desired consistency. Stir in cilantro. Top individual servings with yogurt; serve with lime wedges. Nutritional Information 1 Serving: Calories 240 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 470mg; Total Carbohydrate 41g (Dietary Fiber 14g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.

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