Medium

Black Bean and Tomato Soup

Name: Black Bean and Tomato Soup
Prep time: 24 min
Cook time: 50 min
Total time: 74 min
Yield: 4 servings
Ingredients: 2 , 15 ounce; 1 cup low-sodium chicken broth; cooking spray; 1 small onion , chopped; 1 teaspoon minced garlic; 1 , 10 ounce; 0.33 cups plain yogurt , Optional; 4 teaspoons lime juice; 2 teaspoons ground cumin; 0.25 teaspoons red pepper flakes , Optional; 2 tablespoons chopped fresh cilantro

Total Time

1h 14m

24m prep · 50m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This black bean tomato soup is a modified version of a recipe I found on another site. Either canned or cooked black beans can be used. This soup freezes well, and I usually double or triple the recipe to have enough to freeze for later.

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Ingredients

2 , 15 ounce
1 cup low-sodium chicken broth
cooking spray
1 small onion , chopped
1 teaspoon minced garlic
1 , 10 ounce
0.33 cups plain yogurt , Optional
4 teaspoons lime juice
2 teaspoons ground cumin
0.25 teaspoons red pepper flakes , Optional
2 tablespoons chopped fresh cilantro

Instructions

1

Empty 1 can black beans into a blender. Pour in chicken broth. Cover and purée until smooth. Set aside.
2

Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic in the saucepan until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and puréed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.