RAD's Spicy Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 TB Olive Oil1 med. onion, finely chopped4 med. garlic cloves, minced45 oz canned black beans, rinsed to reduce sodium (three 15 oz. cans or about 5 cups of beans prepared from dry)1/2 tsp red pepper flakes, or to taste1 tsp ground cumin14 1/2 oz low sodium or organic chicken or vegetable broth10 oz canned tomoatoes with green chilies (Rotel - original. hot or cilantro/lime - your choice)10-16 oz of frozen corn ( about 1.5 cups)1 small can of V8 - hot or low sodium2 TBs minced fresh cilantroJuice of one lime
1 - Heat olive oil in lg stockpot over med high heat
2 - Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 mins.
3 - Puree about 2/3 beans in blender (add chicken stock). Blend until fairly smooth. Pour mix. back into stockpot.
4- Add rest of ingredients - V8, tomatoes. corn, cumin, pepper flakes and rest of the whole beans add to stockpot. Stir third can of beans (do not puree first), tomoates and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 mins.
5- Add cilantro and lime juice. Allow to simmer for 5 more minutes.
6 - Add salt as your diet permits ( I found it needed more)
Yields about 1 1/2 cups of soup per serving (about 8 servings)
Serve with .25 cup of shredded mexican cheese and 1 TB salsa on top (extra salt, cheese and salsa not included in nutrition info)
Number of Servings: 8
Recipe submitted by SparkPeople user RAD062010.
2 - Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 mins.
3 - Puree about 2/3 beans in blender (add chicken stock). Blend until fairly smooth. Pour mix. back into stockpot.
4- Add rest of ingredients - V8, tomatoes. corn, cumin, pepper flakes and rest of the whole beans add to stockpot. Stir third can of beans (do not puree first), tomoates and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 mins.
5- Add cilantro and lime juice. Allow to simmer for 5 more minutes.
6 - Add salt as your diet permits ( I found it needed more)
Yields about 1 1/2 cups of soup per serving (about 8 servings)
Serve with .25 cup of shredded mexican cheese and 1 TB salsa on top (extra salt, cheese and salsa not included in nutrition info)
Number of Servings: 8
Recipe submitted by SparkPeople user RAD062010.
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 25.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 10.2 g
- Protein: 11.2 g
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