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Quick Black Bean Soup

Quick Black Bean Soup

This quick and easy bean soup can be prepared in about 15 minutes. Keep the ingredients in a basket on your shelf and use as an alternative to pizza on a busy night or an emergency meal if the power goes out…

2-3 medium onions, chopped (approx 2-1/2 cups)
7-8 cloves of garlic, minced or pressed
1 Tablespoon olive oil
2 cups Kitchen Basics Unsalted Chicken broth*
2 (15 oz can) unsalted  or regular chopped or chunk tomatoes
2 Tablespoons of catsup
2 tsp Worcestershire sauce
1-1/2 tsp cumin
1-2 Tablespoons chili powder (or to taste)
4 (15-1/2 oz cans) black beans, drained
Salt and pepper to taste (optional)
1-1/2 Tablespoons lime juice
o Heat olive oil in a 6-8 quart soup pot or a dutch oven over medium heat.
o Saute onions until translucent (3-5 minutes). Add garlic and sauté another minute.
o Add the broth, tomatoes, catsup, Worcestershire and spices. Add the beans, increase the heat to medium high so that the soup comes to a slow boil. When it does, turn the heat down and let cook another 10 minutes. Season with salt, pepper if desired. The lime juice will add a fresh sparkle to the soup
You can serve this as is or garnish with low fat sour cream or yogurt, chopped tomatoes, chopped scallions, diced avocado, cilantro or low fat shredded cheese.

* This broth contains 130 mg sodium per cup instead of 440 mg in regular chicken broth.