Roasted Tomato & Black Bean Soup
- Number of Servings: 4
Ingredients
7 medium tomatoes, quartered1 large onion, cut into large pieces (about 1/2")3 garlic cloves, peeled2 tbsp olive oil1 tsp salt1/2 tsp black pepper5 cups low-sodium chicken or vegetable broth2 15.5 oz cans black beans (preferrably low-sodium), drained and rinsed1 1/2 tsp ground cumin1 tsp chili powder1/4 tsp hot sauce (like Tobassco)1/4 cup reduced-fat sour cream1/4 cup chopped cilantro
1) Preheat over to 375. Toss tomatoes, onion and garlic with olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl, then transfer to a large baking sheet. Roast until garlic cloves have softened, edges of onion are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring once after first 20 minutes.
2) Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder and remaining salt and pepper. Bring to boil, reduce heat, and simmer 10 minutes.
3) Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce (if desired). Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user GLVS2DANCE.
2) Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder and remaining salt and pepper. Bring to boil, reduce heat, and simmer 10 minutes.
3) Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce (if desired). Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user GLVS2DANCE.
Nutritional Info Amount Per Serving
- Calories: 387.4
- Total Fat: 10.7 g
- Cholesterol: 5.9 mg
- Sodium: 1,379.1 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 18.1 g
- Protein: 21.0 g
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