Black Bean and Tomato Soup

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Description

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.

Ingredients

  • 1 (15 ounce) can black beans, undrained
  • 1 cup low-sodium chicken broth
  • cooking spray
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, undrained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • ⅓ cup plain yogurt (Optional)
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes (Optional)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
  2. Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic in the saucepan until onion is tender
  3. about 5 minutes. Stir remaining 1 can black beans and liquid
  4. tomatoes
  5. yogurt
  6. lime juice
  7. cumin
  8. red pepper flakes
  9. and puréed beans into onion mixture; bring to a boil. Reduce heat to low
  10. cover
  11. and simmer for 25 to 30 minutes
  12. stirring occasionally. Garnish with cilantro to serve.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

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