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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 804.6 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 15.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Black Bean and Ro*Tel Tomato Soup calories by ingredient
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Black Bean and Ro*Tel Tomato Soup

Submitted by: HUSKERSALAD

Introduction

I made this with regular beef broth, but I would recommend using low-sodium beef broth instead. If you don't want to retype the recipe, put negative 3/4 cup Progresso 100% beef broth in your meal and then put 3/4 cup whatever broth you used instead. I made this with regular beef broth, but I would recommend using low-sodium beef broth instead. If you don't want to retype the recipe, put negative 3/4 cup Progresso 100% beef broth in your meal and then put 3/4 cup whatever broth you used instead.
Number of Servings: 6

Ingredients

    1 1/2 cup dried black beans, soaked
    1 tablespoon olive oil
    1/2 red onion, minced
    1 tablespoon minced fresh garlic
    4 cups beef broth
    1 can Ro*Tel tomatoes (tomatoes with green chiles)

Directions

If you haven't already, rehydrate the dried beans by soaking overnight or using the quick soak method (boil and then soak for 2-3 hours). Rinse beans in a colander.
In a stock pot, heat the olive oil over medium heat.
Add the minced/diced onion and cook until translucent. Add garlic and heat through.
Add 3 1/2 cups beef broth and heat until near boiling. Add the beans. Bring to a boil, then turn down the heat to a simmer and cover.

Stir occasionally, scraping down the sides. Simmer for about 90 minutes hours. Open the can of Ro*tel tomatoes and cook another 30 minutes.

Using a slotted spoon, remove about half the solids from the stock pot and puree in a blender (Or use an immersion blender.) Return to the stock pot.

Either add more beef broth or continue cooking uncovered to reach the desired consistency.

You may not need to cook it quite so long, just make sure you are happy with the beans' doneness and then add the Ro*tel tomatoes.

Makes six 3/4 cup-1 cup servings, depending on final consistency.

Number of Servings: 6

Recipe submitted by SparkPeople user HUSKERSALAD.






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