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4.5 from 2 votes

Black Bean Soup

Delicious, easy and quick Black Bean Soup using canned beans and refrigerated salsa!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Soup
Cuisine: Mexican American
Servings: 4
Calories: 311kcal
Author: Cooking Light Dinnertime Survival Guide by Sally Kuzemchak

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic ,minced
  • 2 cups organic vegetable broth
  • 1/2 teaspoon Spanish smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 15-ounce cans unsalted black beans, rinsed and drained
  • 1/2 cup refrigerated fresh salsa
  • 3/8 teaspoon salt
  • 1 4.5 ounce can chopped green chiles, drained
  • 1 diced peeled avocado ,optional
  • 1 tomato chopped (optional)
  • Chopped fresh cilantro ,optional
  • sour cream optional

Instructions

  • Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic;saute 3 minutes or until tender. Add broth and next 4 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Add pureed soup to remaining soup in pan. Stir in salsa, salt,and green chiles; cook over medium heat 3 minutes or until throughly heated.
  • Ladle soup into each of 4 bowls; top with avocado, tomato, cilantro, and sour cream, if desired.

Notes

Nutritional information does not include the optional sour cream 
Recipe from Cooking Light Dinnertime Survival Guide

Nutrition

Calories: 311kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 1747mg | Potassium: 1083mg | Fiber: 19g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 17.8mg | Calcium: 104mg | Iron: 4.9mg