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Black Bean Soup

Black Bean Soup
“This is an awesome soup that is light and it doesn't contain meat. You could add lean beef or chicken for a variation of this soup.” Angee Owens - Lufkin, Texas
8 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 3 cans (15 ounces each) black beans, rinsed and drained, divided
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 teaspoon lime juice
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped green onions

Directions

  • In a small bowl, mash one can black beans; set aside. In a large
  • saucepan, saute the celery, onion, red pepper and jalapeno in oil
  • until tender. Add garlic; cook 1 minute longer.
© Taste of Home 2013

2 of 2

Black Bean Soup (continued)

Directions (continued)

  • Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay
  • leaf, remaining beans and reserved mashed beans. Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Discard bay leaf. Stir in lime juice. Garnish each serving with 1
  • tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8
  • servings (2 quarts).
Nutrition Facts: 1 cup equals 222 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 779 mg sodium, 32 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
© Taste of Home 2013