Southwest Black Bean Soup

By Caryl

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

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from eatbetteramerica.com

Preparation

Step 1

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.