Quick Black Bean Soup

4.7
(82)

Quick and simple black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make it vegetarian.

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Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6

Ingredients

  • 2 (15 ounce) cans black beans, partially drained

  • 1 (15 ounce) can diced tomatoes with green chile peppers, drained

  • 2 (15 ounce) cans chicken broth, divided

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ¼ teaspoon cayenne pepper

  • 1 (15 ounce) can black beans, partially drained

  • 3 cups hot cooked rice

  • 6 tablespoons sour cream, for topping

Directions

  1. Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.

  2. Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.

  3. Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

Nutrition Facts (per serving)

351 Calories
4g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 351
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Cholesterol 10mg 3%
Sodium 2177mg 95%
Total Carbohydrate 62g 22%
Dietary Fiber 16g 57%
Total Sugars 1g
Protein 17g 33%
Vitamin C 10mg 12%
Calcium 120mg 9%
Iron 6mg 31%
Potassium 794mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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