Black Bean Soup
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.
Ingredients
- 1 1/3 Tbsp olive or vegetable oil
- 1/2 cup yellow onion diced
- 1/2 cup celery finely sliced
- 1/2 cup green pepper diced
- 1 clove garlic peeled and minced
- 2 tsp ground cumin
- 2 2/3 cups low sodium vegetable broth
- 32 oz black beans cooked or canned (rinsed and drained)
- 1 cup crushed tomatoes canned
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 ea bay leaf
Instructions
- In stockpot over medium-high heat, heat oil. Add onion, celery, green pepper and garlic. Saute until onion is translucent, 3 to 5 minutes. Add cumin. Saute until aromatic, 1 to 2 minutes.
- Add remaining ingredients. Bring to a boil. Reduce heat. Cover. Simmer 15 minutes.
- Discard bay leaves from soup.
- Puree 1/2 of soup. Return pureed mixture to remaining soup. Mix well. Return to a boil. Reduce heat. Simmer 5 minutes.
- Garnish with avocado and cilantro (optional).
Notes
Serving size is 8 oz.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 11gFat: 4gSaturated Fat: 0.5gSodium: 370mgFiber: 12g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.