Black Bean and Tomato Soup

Black Bean and Tomato Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
judy2304
Recipe by  judy2304

“This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  2. Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed 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.

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Reviews (2)

Rate This Recipe
Sarah Jo
32

Sarah Jo

I used homemade chicken stock and I chose not to add the yogurt as it was optional. Because I do NOT care for Ro-Tel, I used a can of petite diced tomatoes and one 4 ounce can diced mild green chilies instead. This soup is fabulous. I am both a working mother and working with a tight budget, this was able to be made in less than 20 minutes, could be kept warm in a crockpot until my family got home and could be served with grilled cheese sandwiches (which can be easily made by Daddy) with easy clean up. PLUS, the family loved the soup. NO leftovers.

LazyCook
14

LazyCook

This was very good! From an ingredients perspective, I did not change a thing (didn't use the yogurt but garnished with Sour Cream)but from a preparation perspective, I did make a few alterations to hide the veggies from my children. I threw the cooked onions/garlic and the Rotel into the food processor with the beans and broth. It came out great and I suspect the leftovers will be better tomorrow. The soup appears to be thickening up a bit in the fridge. Thanks for sharing!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 1143 mg
  • 46%

Based on a 2,000 calorie diet

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Vegan Black Bean Soup

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