Black Bean Soup

Black beans, carrots, celery, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and spoonful of yogurt at serving.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Fiber

Tags

• healthy
• comfort food
• savory
• classic
• boil

Ingredients

• 2 tablespoon vegetable oil
• 1 onion (chopped)
• 2 carrots (diced)
• 2 celery sticks (diced)
• 4 garlic cloves (peeled and minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 teaspoon chili powder
• 3 can low-sodium black beans (14.5-ounce cans, drained and rinsed)
• 8 cup water
• 1 low-sodium chicken bouillon
• 1 lime (juiced)
• 0.25 cup plain low-fat yogurt

Instructions

1. If you want a pureed soup, set the soup aside to cool for about 20 minutes.
2. Put 2 cups soup in a blender and put the top on, halfway (this will allow the soup to expand and any steam to escape) and blend until smooth.
3. Transfer to a large container.
4. Repeat using the rest of the soup.

Notes

Garnish black bean soup with lime slices, chopped fresh cilantro, basil leaves, or scallions.

Nutrition (per serving)

• Calories: 320
• Protein: 16.6 g
• Carbohydrates: 50.5 g
• Fat: 6.8 g
• Fiber: 19.8 g
• Sodium: 437 mg
• Saturated Fat: 1.1 g
• Sugar: 3.5 g