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Black Bean Soup

Black Bean Soup
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WebMD Recipe from

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.

Prep: 10 minutes | Cook: 20 minutes | Total Time: 30 minutes
  • 1 tablespoon
    canola oil
  • 1 small
    onion, chopped
  • 1 tablespoon
    chili powder
  • 1 teaspoon
    ground cumin
  • 2 15-ounce cans
    black beans, rinsed
  • 3 cups
  • 1/2 cup
    prepared salsa
  • 1/4 teaspoon
  • 1 tablespoon
    lime juice
  • 4 tablespoons
    reduced-fat sour cream, optional
  • 2 tablespoons
    chopped fresh cilantro, optional
  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
  2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
Nutritional Information

Makes: 4 servings
Serving Size: about 1 1/4 cups
  • Calories191
  • Fat4 g
    • Saturated fat0 g
  • Carbohydrates31 g
    • Dietary fiber9 g
  • Protein9 g
  • Sodium408 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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