Black Bean Soup
Black bean soup seasoned with spicy salsa, cumin and lime is the perfect meal in a bowl on chilly winter evenings. Served with a dollop of plain yogurt and a side of warm flour tortillas this soup hits the spot.
2 (16-ounce) cans black beans, undrained - divided use
1 cup water
1 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
Nonstick cooking spray
1 small onion, chopped
1 teaspoon bottled minced garlic
1 cup bottled chunky salsa
1 tablespoon lime juice
2 teaspoons ground cumin
1/4 teaspoon crushed red pepper (optional)
1/3 cup plain yogurt (optional)
Fresh cilantro leaves
- Place half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
- Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.
Makes 4 servings.
Note: Substituting 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube for the chicken bouillon makes this tasty soup vegetarian.
Nutritional Information Per Serving (1/4 of recipe): Calories: 175 Calories from Fat: 7 Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 1153 mg Carbohydrates: 38 g Dietary Fiber: 10.5 g Sugars: 3 g Protein: 14 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.