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.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
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®)
⅓ cup plain yogurt (Optional)
4 teaspoons lime juice
2 teaspoons ground cumin
¼ teaspoon red pepper flakes (Optional)
2 tablespoons chopped fresh cilantro
Directions
Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
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.