Black Bean Soup
Hearty, wholesome, and with just the right amount of spice. Top it off with nonfat yogurt or low-fat sour cream.

Serving size: | 1-1/2 cups |
Prep time: | 10 minutes |
Cook time: | 15 minutes |
Total time: | 25 minutes |
Equipment: | Large sauce pan with lid Measuring spoons Measuring cups Colander |
Utensils: | Mixing spoon |
With corn bread or whole grain tortilla chips
Ingredients
3 cups black beans, cooked (or two 14 oz cans of black beans)
2 teaspoons oil, vegetable or canola
1/2 cup onion, chopped (about 1/2 medium onion)
1 tablespoon chili powder
1 teaspoon ground cumin (optional)
1 can (14.5 ounces) diced tomatoes with green chilies
1 cup water
1 tablespoon lime or lemon juice (optional)
Nonfat yogurt or low-fat sour cream and cilantro for garnish (optional)
Instructions
- Before you begin wash your hands, surfaces, utensils and vegetables.
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently until onion begins to soften (about 2 to 3 minutes). Add chili powder. Add cumin, if using. Cook and stir for 1 minute.
- Drain and rinse black beans in colander.
- Add beans, tomatoes and water. Bring to boil. Reduce heat and simmer for 10 minutes (covered).
- Remove from heat and stir in lime or lemon juice, if desired.
- Garnish with yogurt or sour cream and cilantro before serving.
Tips
- You can use 2 cans (14 ounces) reduced sodium black beans (rinsed) in place of the cooked black beans.
- Soup can be cooked in a slow cooker on low for 3-4 hours.
- Thin the soup by adding water. Thicken soup by cooking longer without cover.

What goes in Black Bean Soup?


