How to Make Black Bean and Tomato Soup - A Step-by-Step Guide

Black bean and tomato soup is a hearty and satisfying dish that is perfect for cold winter nights or any time you're in the mood for a comforting meal. This recipe is packed with protein, fiber, and a variety of delicious flavors that make it a hit with both vegetarians and meat-lovers alike. Whether you're a busy parent looking for a quick and easy dinner option, or a college student on a budget, this soup is a great choice that won't disappoint.

One of the reasons why this soup is s...

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Ingredients

  • 2 (15 ounce) cans black beans, undrained, divided
  • 1 cup low-sodium chicken broth
  • cooking spray
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • ⅓ cup plain yogurt (Optional)
  • 4 teaspoons lime juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon red pepper flakes (Optional)
  • 2 tablespoons chopped fresh cilantro

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4

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

    237 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 2mg
    • Sodium: 1143mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 16g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 14mg
    • Calcium: 143mg
    • Iron: 5mg
    • Potassium: 842mg