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–+ servings

Black Bean-Tomato Soup

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This soup is easy to prepare and is loaded with protein and fiber!
Servings 4 servings
Course Main Dish, Soups and Stews
Cuisine Gluten Free, Vegetarian

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

Method

  1. 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.
  2. Using an immersion blender, blend the soup in the pan. Blend until smooth.
  3. 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!

Nutrition

Carbohydrates26gProtein9gFat1gSodium847mgPotassium593mgFiber9g

Notes

Photo by Kristin Jenkins

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