Black Bean-Tomato Soup
This soup is easy to prepare and is loaded with protein and fiber!
Servings 4 servings
Ingredients
- 1/2 cup onion chopped
- 1/4 cup celery chopped
- 1 tsp cumin divided
- 1/2 tsp chili powder
- 1 clove garlic minced
- 1/4 tsp black pepper
- 1 15-ounce can black beans drained and rinsed
- 1 14.5-ounce can canned tomatoes diced, undrained
- 1 14-ounce can vegetable broth low sodium
- 1/4 cup Greek yogurt
- 1 tbsp cilantro minced
- 1/2 tsp lime zested
- 1 tbsp lime juice
Instructions
- Lightly coat the bottom of a large sauce pan with cooking spray. Add the onion and celery to the pan and cook until tender. Stir in 3/4 teaspoon of the ground cumin, chili powder, and garlic. Stir in pepper, beans, tomatoes, and broth; bring to a boil. Cover and reduce the heat, then let simmer for 10 minutes.
- Using an immersion blender, blend the soup in the pan. Blend until smooth.
- Combine Greek yogurt, remaining 1/4 teaspoon cumin, cilantro, lime zest and juice in a small bowl. Drizzle over the top of the soup. Serve warm. Enjoy!
Notes
Photo by Kristin Jenkins
Nutrition
Carbohydrates: 26g | Protein: 9g | Fat: 1g | Sodium: 847mg | Potassium: 593mg | Fiber: 9g