Black Bean Soup with Lime and Cilantro

Name: Black Bean Soup with Lime and Cilantro Recipe
Yield: 16
Ingredients: 4 cans of Black Beans; 1 can Ro Tel Mexican Lime & Cilantro; 1 cup Pace Chunky Salsa Medium; 1 cup diced celery; 1 (14oz) can chicken broth; 2 halfs fresh lime juice squeezed; 2 tbsp Cilantro fresh chopped; Optional 2 tbsp Daisy lite sour cream

(3)

Number of Servings: 16

Ingredients

4 cans of Black Beans1 can Ro Tel Mexican Lime & Cilantro1 cup Pace Chunky Salsa Medium1 cup diced celery1 (14oz) can chicken broth 2 halfs fresh lime juice squeezed2 tbsp Cilantro, fresh choppedOptional 2 tbsp Daisy lite sour cream

Directions

Puree Ro Tel, 1 can of black beans, salsa, and celery add mixture to big soup pan on stovetop. Puree 1 can of black beans and chicken broth, then add mixture to pan. Then add 2 cans of black beans to soup. Chop 1 tbsp of cilantro and sprinkle into Soup. Cover and cook till warm on medium high heat. Add Lime Juice to Soup. Put in Bowl garnish with 1 tbsp cilantro and optional ingredient of sour cream. (Sour cream not added in calories.)

Number of Servings: 16

Recipe submitted by SparkPeople user NURSEHICKERSON.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 256.2
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 1,084.1 mg
Total Carbs: 46.1 g
Dietary Fiber: 11.0 g
Protein: 12.5 g

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Member Reviews

KDKOSMO
YUMMY! I had fresh tomatoes from my garden, so substituted that plus extra lime and cilantro for the canned tomatoes. Also, had beef broth instead of chicken and I think it gave it a meatier flavor. I didn't have celery and it was just fine without. Served it over cilantro-lime rice, YUM!!! - 9/17/09
ROODICA
loved it
and very filling for lunch - 11/13/08