Black Bean and Tomato Soup

Name: Black Bean and Tomato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams black beans, undrained; 283 grams diced tomatoes with green chile peppers (such as RO*TEL®); 2 Tbsps chopped fresh cilantro; 1 teaspoon minced garlic; 2 teaspoons ground cumin; 4 teaspoons lime juice; 237 milliliters low-sodium chicken broth; 1 small onion, chopped

Black Bean and Tomato Soup is a gluten free, dairy free, and vegetarian soup. This recipe serves 4. One portion of this dish contains about 9g of protein, 1g of fat, and a total of 146 calories. Autumn will be even more special with this recipe. 19 people found this recipe to be scrumptious and satisfying. Head to the store and pick up ground cumin, canned tomatoes, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.

Ingredients you will need

Chicken Broth

Black Beans

Equipment you will use

Blender

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.

Ingredients you will need

Red Pepper Flakes