Black Bean & Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 15oz can tomatoes (diced okay, whole & peeled okay)1 15oz can black beans1 tsp olive oil1 medium onion, coarsely chopped2 cloves garlic1/2 tsp chili powder1/2 tsp cumin1/2 tsp ground black pepper1/2 tsp salt2-3 cups vegetable stock/brothsplash of hot pepper sauce.
Preheat oven to 325F. In a baking dish combine garlic, chopped onion, and drained tomatoes in a backing dish and coat with olive oil. Roast about 2 hours; do not let the garlic brown, or else it will get bitter.
Reserve tomato liquid.
Combine beans, tomato liquid, roasted vegetables, spices, and stock in a 2 quart pot and bring to a boil. Reduce to a simmer and cook 10-20 minutes.
Remove from heat and puree: use an immersion/hand blender, food processor, or blender, but be careful with the hot liquid. Return to pot and stir in hot pepper sauce.
Serving Size: Makes four servings, each about 3/4 cup in size.
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
Reserve tomato liquid.
Combine beans, tomato liquid, roasted vegetables, spices, and stock in a 2 quart pot and bring to a boil. Reduce to a simmer and cook 10-20 minutes.
Remove from heat and puree: use an immersion/hand blender, food processor, or blender, but be careful with the hot liquid. Return to pot and stir in hot pepper sauce.
Serving Size: Makes four servings, each about 3/4 cup in size.
Number of Servings: 4
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 127.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 325.3 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.2 g
- Protein: 6.6 g