Black Bean Soup 2
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 94.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 312.1 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 14.3 g
- Protein: 8.5 g
View full nutritional breakdown of Black Bean Soup 2 calories by ingredient
Introduction
A different variation on black bean soup, but super low in calories and great fiber. Easy to make. A different variation on black bean soup, but super low in calories and great fiber. Easy to make.Number of Servings: 10
Ingredients
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12 oz black beans, dried (you can also use 3 cans but sodium will be far higher)
2 c chicken broth (go organic for fat free)
3 c salsa (make sure lower sodium one)
1 lime, zested and juiced
1 T cumin seed, toasted and ground
1 T olive oil
1/3 onion, chopped
1/4 c cilantro, chopped
Directions
Makes 10 generous servings
Soak beans overnight in water. Drain beans and place in pot covered by 2 inches of water. Bring to a boil, then simmer on low heat for 2 hours.
While simmering, prepare your lime, cilantro, onion and cumin. Toast your cumin on med low heat for 2-3 minutes until fragrant. Let cool then pulverize. Zest lime and save zest, then cut open and juice, saving the juice. Chop onion and set aside.
At the 1:45 mark, heat a soup pot on medium, then add the olive oil. Once oil is heated, add the onion and brown 5-10 minutes.
Once beans have cooked 2 hours, drain the water and place 1/2 the beans in a blender. Add 3/4 c of the chicken broth and puree.
Add the beans to the onion, along with the rest of the broth, the reserved beans, the lime zest and juice, the salsa, and the cumin. Stir, and cook on low for 30 minutes.
Once this is cooked, add the cilantro, give it a good stir, and serve.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SCHNOZZLES.
Soak beans overnight in water. Drain beans and place in pot covered by 2 inches of water. Bring to a boil, then simmer on low heat for 2 hours.
While simmering, prepare your lime, cilantro, onion and cumin. Toast your cumin on med low heat for 2-3 minutes until fragrant. Let cool then pulverize. Zest lime and save zest, then cut open and juice, saving the juice. Chop onion and set aside.
At the 1:45 mark, heat a soup pot on medium, then add the olive oil. Once oil is heated, add the onion and brown 5-10 minutes.
Once beans have cooked 2 hours, drain the water and place 1/2 the beans in a blender. Add 3/4 c of the chicken broth and puree.
Add the beans to the onion, along with the rest of the broth, the reserved beans, the lime zest and juice, the salsa, and the cumin. Stir, and cook on low for 30 minutes.
Once this is cooked, add the cilantro, give it a good stir, and serve.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SCHNOZZLES.
Member Ratings For This Recipe
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