Black Bean Soup
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.
Active Time: 15 minutes
Total Time: 25 minutes
- 1 tablespoon expellar-pressed canola oil
- 1 small organic onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (15 oz. each) black beans, rinsed and drained
- 3 cups water
- 1/2 cup prepared organic salsa
- 1/4 teaspoon sea salt
- 1 tablespoon organic lime juice
- 1/4 cup reduced-fat, organic sour cream (optional)
- 2 tablespoons chopped fresh organic cilantro (optional)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
- Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days. Garnish with sour cream and cilantro, if desired, just before serving.
Per serving: 170 calories; 4 g fat ( 0 g sat , 0 g trans, 1 g poly, 2.5 g mono ); 0 mg cholesterol; 34 g carbohydrates; 4 g sugar; 9 g protein; 13 g fiber; 820 mg sodium; 730 mg potassium.