Name: Black Bean and Tomato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Black beans, undrained, divided - 2 (15 ounce) cans; Low-sodium chicken broth - 1 cup; Cooking spray - 1 cup; Onion, chopped - 1 small; Minced garlic - 1 teaspoon; Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (10 ounce) can; Plain yogurt (Optional) - ⅓ cup; Lime juice - 4 teaspoons; Ground cumin - 2 teaspoons; Red pepper flakes (Optional) - ¼ teaspoon; Chopped fresh cilantro - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean and Tomato Soup

1. Black beans, undrained, divided - 2 (15 ounce) cans

2. Low-sodium chicken broth - 1 cup

3. Cooking spray - 1 cup

4. Onion, chopped - 1 small

5. Minced garlic - 1 teaspoon

6. Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (10 ounce) can

7. Plain yogurt (Optional) - ⅓ cup

8. Lime juice - 4 teaspoons

9. Ground cumin - 2 teaspoons

10. Red pepper flakes (Optional) - ¼ teaspoon

11. Chopped fresh cilantro - 2 tablespoons

How to cook deliciously - Black Bean and Tomato Soup

1. Stage

Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.

2. Stage

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.