Black Bean Soup
Serves 4|
Hands-On Time:
10m
|
Total Time:
30m
Ingredients
- 1 teaspoon olive oil
- 1 pint store-bought fresh salsa
- 1 16-ounce can refried black beans
- 1 15-ounce can black beans, rinsed
- 1 14.5-ounce can vegetable or chicken broth
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, roughly chopped
Directions
- Heat the oil in a saucepan over medium heat. Add 1 ½ cups of the salsa and cook, stirring occasionally, for 4 minutes.
- Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.
Nutritional Information
- Per Serving
- Calories 424Calories From Fat 83
- Fat 9g
- Sat Fat 4g
- Cholesterol 20mg
- Sodium 1,978mg
- Protein 19g
- Carbohydrate 65g
- Sugar 6g
- Fiber 20g
- Iron 7mg
- Calcium 143mg
What does this mean? See Nutrition 101.
Quick Tip
The soup can be refrigerated for up to 3 days and frozen for up to 3 months.
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