Black Bean and Tomato Soup

Black Bean and Tomato Soup
  • 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


  1. Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
  2. 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
Black Bean and Tomato Soup, recipe PT15M PT1H 5 455 calories

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