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Black Bean Soup
Prep Time
15mins
Time to Table
30mins
Servings
4 (1-1/4 cups per serving)
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 garlics clove, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 15 ounce cans low-sodium black beans, rinsed and drained
- 2 1/2 cups low sodium chicken broth
- 8 ounces tomato sauce
- 1/2 cup Daisy Light Sour Cream
- 3 tablespoons lime juice
- 1/2 cup sliced green onions
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 garlics clove, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 15 ounce cans low-sodium black beans, rinsed and drained
- 2 1/2 cups low sodium chicken broth
- 8 ounces tomato sauce
- 1/2 cup Daisy Light Sour Cream
- 3 tablespoons lime juice
- 1/2 cup sliced green onions
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, chili powder and salt.
- Cook for 5 minutes, stirring occasionally. Reserve 1 cup of the beans.
- Add the remaining beans, 2 cups of the broth and the tomato sauce to the pan. Place the remaining 1 cup of beans and 1/2 cup broth in food processor and process until well mashed.
- Stir into the soup. Bring to a simmer and cook 10 minutes, stirring frequently.
- Whisk the sour cream and lime juice in small bowl.
- Drizzle each serving with the sour cream and sprinkle with green onions.
- Calories:408
- Cholesterol:10
- Dietary Fiber:17
- Protein:24
- Sodium:1025
- Total Carbohydrate:57
- Total Fat:10
