Black Bean Soup

302 calories, 5g fat, (1g sat.), 19g protein
Photo by Barb D.
Adapted from allyou.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Adapted from allyou.com

Ingredients

  • 1 1/2

    tablespoons canola oil

  • 1

    medium onion, diced $

  • 3

    cloves garlic, minced

  • 1

    medium red bell pepper, seeded and diced $

  • 4

    carrots, diced (about 1 cup) $

  • 3

    ribs celery, thinly sliced $

  • 1

    tablespoon chili powder

  • 1/2

    teaspoon cumin

  • 6

    cups low-sodium chicken broth

  • 4

    15-oz. cans black beans, drained and rinsed

  • Salt and pepper

  • 6

    tablespoons low-fat Greek yogurt $

  • 2

    tablespoons chopped cilantro $

Directions

1. 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. 2. 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. 3. Spoon soup into bowls, top with yogurt and cilantro and serve.

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