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Yield: Makes 6 servings. Serving size: 1 cup.
Recipes
Spicy Black Bean Soup
| Nutrition Information | |
| Calories: | 127 |
| Total Fat: | 0g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 91mg |
| Carbohydrates: | 24g |
| Dietary Fiber: | 6.2g |
| Sugars: | 4.2g |
| Protein: | 8.3g |
| Vitamin A: | 5819.9iu (116%) |
| Vitamin C: | 4.1mg (6%) |
| Calcium: | 51mg (5%) |
| Iron: | 1.4mg (7%) |
Ingredients
Instructions
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cups cooked black beans
2 cups vegetable broth
1 cup water
pinch cayenne pepper
½ tsp. cumin
½ tsp. dried oregano
6 Tbsp. nonfat sour cream
Lightly spray a large soup pan with cooking oil spray, and heat over medium high heat. Saute the onion, carrots and celery until golden, about 3-4 minutes.
Add the rest of the ingredients, and bring to a boil. Reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes. Serve in a soup bowl with a tablespoon on nonfat sour cream on top.
Total Preparation & Cooking Time: 50 min. (15 Prep, 35 Cook)
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(Page 1 of 1, 2 total comments)2BFitN10
Quick question - should be the black beans be rinsed for this recipe?
posted Oct 30th, 2012 10:30 pmRosi
I make this quite often when I don't feel like cooking a huge meal. I use what I had in my pantry and fridge, I used chicken stock instead of vegatable stock and plain greek yogurt in place of the sour cream, my daughter loves it just the same and it tastes no different.
posted Oct 29th, 2012 3:05 pm