Black Bean Soup
Photo: James Baigrie
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Outstanding
Prep Time: 10 minutes
Total Time: 30 minutes
Yield: Makes 4 servings
Ingredients
- 1 teaspoon olive oil
- 2 cups fresh salsa
- 2 15-ounce cans black beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 16-ounce can refried black beans
- 1/2 cup sour cream (optional)
- 1/4 cup fresh cilantro, roughly chopped (optional)
Preparation
Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).
Nutritional Information
- Calories:
- 151 (0% from fat)
- Fat:
- 3g (sat 2g)
- Protein:
- 9mg
- Carbohydrate:
- 28g
- Fiber:
- 10g
- Cholesterol:
- 6mg
- Iron:
- 3mg
- Sodium:
- 830mg
- Calcium:
- 97mg
Member Ratings and Reviews
Quick and EXCELLENT! I sometimes use pintos and always add cumin to make it taste more Tex Mex. To make it healthier, rinse the beans first, reducing sodium. I also often blend my own beans rather than buy refried to cut back on salt. My family loves it! Am also trying to add corn and reduce beans to see if is just as good.08/05/09
The soup itself was tasty but the calorie count is way off which is why this gets 2 stars and not more. 2 cans black beans (or the equivalent in dried beans) is about 850-900 calories and the fat-free refried black beans is another 400 calories - meaning at minimum this stuff is 300cal before adding the salsa for "4 servings" not 151. Real Simple, next time try for some accuracy!10/28/08
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