- 1 (15 ounce) can black beans, undrained
- 1 cup low-sodium chicken broth
- cooking spray
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 1 (15 ounce) can black beans, undrained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1/3 cup plain yogurt (optional)
- 4 teaspoons lime juice
- 2 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- 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.
04/06/2018
recipepes.com
Black Bean and Tomato Soup, recipe
PT15M
PT1H
5
455 calories