Black Bean Soup
Black beans, carrots, celery, and seasonings are simmered into this hearty soup. Bring out the delicious flavors with a splash of lime juice and spoonful of yogurt at serving.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2.5 cups
320
Calories
17g
Protein
51g
Carbs
7g
Fat
20g
Fiber
4g
Sugar
437mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons · or cooking oil of your choice
onion
1 · chopped
carrots
2 · diced
celery sticks
2 · diced
garlic cloves
4 · peeled and minced
dried basil
1 teaspoon
dried oregano
1 teaspoon
chili powder
2 teaspoons · or more to taste
low-sodium black beans
3 cans · 14.5-ounce cans, drained and rinsed, or use 6 cups cooked (dried) black beans
water
8 cups
cube low-sodium chicken bouillon
1
lime
1 · juiced
plain low-fat yogurt
optional
Instructions
- 1
Place a large pot on the stove over medium heat, add the oil when it's hot. Add the onion, carrots, celery, garlic, basil, oregano, and chili powder and cook about 10 minutes until the onion is soft.
- 2
Add the beans, water, and bouillon cube and raise the heat to high and bring to a boil. Turn the heat down to low and cook about 30 minutes or until the beans are very tender.
- 3
Just before serving, squeeze the juice of 1/4 lime on each serving and a tablespoon of yogurt.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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