Black Bean Soup Recipe
High Cotton Food Styling & Photography
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1 tablespoon vegetable oil
2/3 cup chopped onion
1 tablespoon ground cumin
3 (15-ounce) cans black beans, undrained, divided
1 (15-ounce) can lower-sodium chicken broth
3 cups medium chunky salsa
1 lime, juice and grated peel
1/4 cup chopped cilantro, optional
Sour cream, optional
Instructions
2/3 cup chopped onion
1 tablespoon ground cumin
3 (15-ounce) cans black beans, undrained, divided
1 (15-ounce) can lower-sodium chicken broth
3 cups medium chunky salsa
1 lime, juice and grated peel
1/4 cup chopped cilantro, optional
Sour cream, optional
1. Heat vegetable oil in a large saucepan. Add onions and cumin and cook over medium heat until the onions are tender.
2. Purée 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.
3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce heat to low and simmer 30 minutes. Top each serving with a dollop of sour cream, if desired. Serves 6.
Nutritional Information
2. Purée 2 cans of beans with their liquid and chicken broth in a blender. Add to saucepan.
3. Stir in remaining can of beans, salsa, lime juice and zest, and cilantro, if using. Bring to a boil. Reduce heat to low and simmer 30 minutes. Top each serving with a dollop of sour cream, if desired. Serves 6.
Nutrition facts per serving: 260 calories, 4g fat, 12g protein, 38g carbohydrates, 12g fiber, 1290mg sodium.
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