Roasted Tomato & Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 286.0
  • Total Fat: 5.1 g
  • Cholesterol: 6.2 mg
  • Sodium: 1,615.0 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 15.6 g
  • Protein: 16.9 g

View full nutritional breakdown of Roasted Tomato & Black Bean Soup calories by ingredient
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Number of Servings: 8


    2 large cans or 4 small cans whole tomatoes
    1 large sweet onion, cut into 1 inch pieces
    6 cloves garlic, peeled
    2 Tbsps Olive Oil
    Salt / Pepper, to taste
    4 cans black beans, drained and rinsed
    10 cups chicken broth - can substitute vegetable stock
    3 Tsps Cummin
    1 Tsp Cayenne Pepper


1. Heat oven to 375F. On roasting pan, place tomatoes, onion, and garlic. Drizzle olive oil and season with salt and pepper. Place in oven for 45 minutes, stirring once after 20 minutes.

2. In soup pan on stove top over medium-low heat, place beans, chicken brother, cummin, and cayenne pepper. Simmer. Add roasted vegetables when they are ready and simmer for 10 minutes.

3. Puree in blender or with hand emulsion blender until smooth.

Makes appoximately 8 3-cup servings. OPTIONAL: Serve with dollop of light sour cream and cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user SHILAH0120.

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