Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas
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 1 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.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole 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.
Black Bean Soup Tips
How healthy are black beans?
Black beans are packed with protein, making them an excellent option if you are trying to consume less meat in your diet. They also contain fiber, which promotes digestive and cardiovascular health, and potassium, which reduces blood pressure. Check out these other protein-rich foods.
How do you thicken black bean soup?
Pureeing or mashing one can of the black beans in this recipe helps thicken the soup’s texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a little flour or cornstarch. Return the mixture to the pot of soup and stir to thicken.
How long does black bean soup last in the fridge?
Kept in an airtight container, black bean soup should last 3-4 days in the refrigerator. To enjoy it longer, try freezing your soup for up to 6 months.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
