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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 488.7 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 10.6 g
  • Protein: 15.2 g

View full nutritional breakdown of Creamy Black Bean Soup calories by ingredient
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Creamy Black Bean Soup

Submitted by: CASSIE55

Introduction

Creamy, delicious and filling, this mildly spicy high fiber soup is bursting with fresh bright flavours. My 6 year old son and picky husband raved over this soup.

Swap out the chicken broth for vegetable broth to make an amazing vegetarian/vegan dinner.
Creamy, delicious and filling, this mildly spicy high fiber soup is bursting with fresh bright flavours. My 6 year old son and picky husband raved over this soup.

Swap out the chicken broth for vegetable broth to make an amazing vegetarian/vegan dinner.

Number of Servings: 10

Ingredients

    1.5 tbsp olive oil
    1 large onion, diced
    3-4 cloves of garlic, minced
    1 tbsp ground cumin
    1.5 tbsp smoked paprika
    3 cans (540 mls each) black beans, drained and rinsed
    1 can (540 ml) Petite cut stewed tomatoes
    1 can (341 ml) sweet corn, drained and rinsed
    1/3 jar (650 ml) of salsa verde
    1.5 carton (900ml each) chicken broth
    1 tbsp sugar
    1 lime

Directions

Heat oil in a large soup pot over medium heat.
Cook onions until soft and translucent. Add garlic, cumin and paprika and cook for another 30 seconds.
Add in beans, corn, tomatoes (with liquid), salsa, 1 carton of the chicken broth, sugar and juice of one lime. Bring to a boil, reduce heat and simmer, stiring occasionally for 1 hour.
Using an immersion blender, blend until desired consistency (thick and creamy with some small chunks), add the other half carton of chicken broth.

*optional* Serve over brown rice and topped with avocado and cilantro, if desired.

Serving Size: Makes 10 1-cup servings






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