Black Bean and Tomato Soup judy2304 reviews online

Black Bean and Tomato Soup


judy2304

This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.

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Calories:

Edition Details

Author

judy2304

Cooking method

Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Number of persons

4

Full cooking time

15 m

Cooking time

30 m

Time for preparing

45 m

Calories

237

Fats

1.5 g

Carbohydrate

42.3g

Protein

15.7 g

Cholesterol

2 mg

Sodium

1143 mg

Ingredients Black Bean and Tomato Soup

1 small onion, chopped
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
1 (15 ounce) can black beans, undrained
cooking spray
1 cup low-sodium chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
4 teaspoons lime juice
1/4 teaspoon red pepper flakes (optional)
1/3 cup plain yogurt (optional)

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