A simple, hearty soup with black beans, tomatoes, herbs and a hint of lime. One-pot meal ready in an hour!
Black Bean Soup
Ingredients
1 Tablespoon vegetable oil
1 small onion chopped (about 1 cup)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
2 cans (15 ounces each) black beans, drained and rinsed
2 potatoes, peeled and diced
4 cups water
½ cup chopped cilantro
1 Tablespoon cumin
⅓ cup lime juice or juice from 1 lime
hot sauce to taste
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
- Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
- Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- Cook your own dry beans. One can (15 ounces) is 1 ½ to 1 ¾ cups drained beans.
- Try topping soup with non-fat sour cream, chopped cilantro and Baked Tortilla Chips.
- Freeze extra lime juice to use later.
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Comments
This soup was very flavorful! I made the recipe for a food pantry demonstration/taste event. One participant stated she could not believe there was no added salt in this dish and talked about additions she would make to the recipe including adding canned chicken which the pantry distributes.
* I did not add the optional hot sauce to this dish
One child and his mother said that he never likes beans in a soup, but he ate this ALL up!
Tasty! The lightness of this soup was nice.