Black Bean and Tomato Soup

This black bean tomato soup is a modified version of a recipe 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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 237 Calories

Ingredients

• 1 small onion, chopped
• 1 teaspoon minced garlic
• 2 teaspoons ground cumin
• 2 tablespoons chopped fresh cilantro
• cooking spray
• 1 cup low-sodium chicken broth
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 4 teaspoons lime juice
• ¼ teaspoon red pepper flakes (Optional)
• ⅓ cup plain yogurt (Optional)
• 2 (15 ounce) cans black beans, undrained, divided

Recipe 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.