Black Bean Soup

Apr 16

Written By Jill Visit

1 Tbsp Olive oil

1 medium onion, diced

1 medium fresh jalapeño, seeds and ribs discarded, chopped

1 Tbsp minced garlic

2 tsp ground cumin

2 cans (15.5 oz each) no-salt-added black beans, undrained

1 can (14.5 oz each) no-salt-added diced tomatoes, undrained

1 cup low sodium chicken broth

1/4 cup chopped fresh cilantro (optional)

Lightly coat a large pot with olive oil. Cook the onion over medium-high heat for 5 minutes, or until very soft, stirring frequently.
Stir in the jalapeño, garlic, and cumin. Cook for 1 minute.
Stir in the beans with liquid. Lightly mash them using a potato masher or fork. Stir in the tomatoes with liquid and broth.
Reduce the heat to medium. Simmer, covered, for 15 minutes.
Serve the soup topped with the cilantro.

Nutritional information:

Serving Size: 1/3 recipe (about 2 cups); Servings: 3

Calories: 340

Total Fat: 7g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 95mg

Total Carbohydrate: 56g

Fiber: 17g

Protein: 16g

Jill Visit

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