Black Bean Soup

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Prep Time

15mins

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Time to Table

30mins

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Serves

4 (1-1/4 cups per serving)

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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

  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, chili powder and salt.
  2. Cook for 5 minutes, stirring occasionally. Reserve 1 cup of the beans.
  3. 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.
  4. Stir into the soup. Bring to a simmer and cook 10 minutes, stirring frequently.
  5. Whisk the sour cream and lime juice in small bowl.
  6. 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

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