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Black Bean and Tomato Soup | Daily Dine

Black Bean and Tomato Soup

Puréed black beans give this hearty soup a creamy texture. Make it as spicy as you like by adding more or less red pepper flakes.

dinneramerican

0

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Nutritional Information

Calories:237 kcal

Carbohydrate:42 g

Cholesterol:2 mg

Fat:2 g

Dietary Fiber:16 g

Protein:16 g

Saturated Fat:1 g

Sodium:1143 mg

Sugar:3 g

Unsaturated Fat:0 g

Ingredients

2 15 ounce cans black beans, undrained, divided

1 cup low-sodium chicken broth

cooking spray

1 small onion, chopped

1 teaspoon minced garlic

1 10 ounce can diced tomatoes with green chile peppers (such as RO*TEL®)

0.33333334326744 cup plain yogurt

4 teaspoons lime juice

2 teaspoons ground cumin

0.25 teaspoon red pepper flakes

2 tablespoons chopped fresh cilantro

Instructions

Step 1
Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
Step 2
Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic in the saucepan until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and puréed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.