Mexican Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.3
  • Total Fat: 5.6 g
  • Cholesterol: 8.3 mg
  • Sodium: 380.9 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 12.2 g
  • Protein: 14.3 g

View full nutritional breakdown of Mexican Black Bean Soup calories by ingredient
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This is a great recipe I got out of the Weight Watchers Pantry to Plate Book This is a great recipe I got out of the Weight Watchers Pantry to Plate Book
Number of Servings: 6


    1 tsp. olive
    1 med. onion, chopped
    1 bell pepper, chopped
    2 garlic cloves, chopped
    2 teaspoons chile powder
    1.5 tsp. ground cumin
    1 14oz. can fat-free chicken broth
    1 cup frozen corn kernels
    2 15.5 oz. cans black beans, rinsed and drained
    1 cup water
    4 tsp. red-wine vinegar
    .5 cups shredded reduced-fat Mexican Cheese


Serving Size (1.5 cups soup & 2 tlb. cheese)

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened, about 5 min. Stir in the garlic, chile powder, and cumin and cook 30 seconds longer. Add the broth, corn, and l can of the beans. Bring to a simmer and cook 5 min.

2. Puree the remaining can of beans in the water in a blender. Stir them into the soup, bring to a simmer, and cook 2 min. Stir in the vinegar, ladel into bowls, and garnish with the cheese.

3. cook 12 minutes total

Number of Servings: 6

Recipe submitted by SparkPeople user WJASHLINE.

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